A dreamy, no-bake dessert layered with angel food cake, pudding, cherries, and whipped topping – light, fluffy, and irresistible.

1 prepared angel food cake (store-bought or homemade), cut into cubes

1 can (21 oz) cherry pie filling

1 box (3.4 oz) instant vanilla pudding mix

1 1/2 cups cold milk

1 cup sour cream

1 tub (8 oz) whipped topping (like Cool Whip), thawed

Optional: sliced almonds or maraschino cherries for garnish

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In a mixing bowl, whisk together instant pudding mix and cold milk until slightly thickened (about 2 minutes).

Stir in sour cream until smooth and combined. Set aside.

In a 9×13-inch baking dish, layer half of the angel food cake cubes.

Spoon half of the cherry pie filling over the cake layer.

Add the remaining cake cubes on top of the filling.

Spread the pudding mixture evenly over the top layer of cake.

Top with whipped topping, spreading it to the edges.

Spoon the remaining cherry pie filling in dollops or swirls over the top.

Chill in the refrigerator for at least 4 hours (overnight is best).

Garnish with sliced almonds or maraschino cherries, if desired, before serving.

Swap cherry pie filling with blueberry, strawberry, or mixed berries for variation.

For extra flavor, drizzle sweetened condensed milk over the first cake layer.

Use sugar-free pudding or light whipped topping for a lighter version.