°1 angel food cake, prepared
°1 package (3.4 ounces) instant cheesecake pudding mix
°1 1/2 cups of milk
°1 cup sour cream (or plain Greek yogurt)
°1 teaspoon vanilla
°1 package (30 ounces) cherry pie filling
°1 container (8 ounces) cold brew
°1 tsp sliced toast almonds (optional)
*How to make
Cut the angel cake into cubes. Sitting aside in bowl, whisk together pudding mix/milk/sour cream/and vanilla extract. Sit farther away.
In a baking dish 13 * 9, put half of the cake cubes on the bottom of the tray. Place ½ tablespoon of the cherry pie filling on top of the cake.
Repeat the cake layer. Spread the pudding on top of the cake, dividing it evenly.
Spoon the cooled batter over the pudding layer. Place remaining pie filling on top.
We put the cake in the fridge for 4 hours or so. Sprinkle the almonds on top when ready to serve