A moist food pie topped with a sour cherry pie filling, creamy pudding, and a little whipped cream makes this pie out of this world!

* Ingredients :
° 1 pre-made angel food cake or bake boxed angel food cake mix and let cool
° 1 packet cherry pie stuffed 540 milliliters 18 oz
° 1 Pack - 4 Servings - Instant Vanilla Pudding Mix 102g, 3.6oz
° 1 1/2 cups 2% milk
° 1 cup sour cream
° 8 ounces Cole Whip
° Almond slices, optional garnish

* directions :
Cutting cooled angel food cakee to 1-inch cubes.Tip: If you are make cake yourself for this recipe, be sure to let it cool totally before slicing so as not to making the other ingredients too hot.
Pro tip: The best knife to use when slicing an angel food cake is a knife with a serrated blade, it will cut the cake easier, and the cake will not lose its airy and fluffy texture.  
Placing half of cake pieces equaly in the bottom of 9" * 9" cake pan 
Spreading 2-thirds cherry pie filling equally on cake.
Putting last half cake cubes on top cherry pie filling.In  bowl, whisk pudding mixture, milk and sour cream to smooth, about 2 min . Spreading equaly on surface cake.
Spreading cold whip cream equally on pudding layers . Dropping rest cherry pie filling also spreading on top.
Putting it in fridge & let it col 4 to 5 h  before-serve .
Tip: This cake needs at least 4-5 hours in the refrigerator for it to absorb all the flavors. The night is better.
Sprinkling slices ​​almonds on cake before serving, optionally.

Enjoy !