Delicious layers of angel food cake, vanilla pudding, cherry pie filling, and whipped topping make up this Cherry Angel Trifle delicacy. It’s pretty simple to make and ideal for potlucks and potlucks.
INGREDIENTS
1-2 angel food cakes (store-bought or handmade)
3.4 oz vanilla pudding mix (instant)
1 1/2 quarts of milk
1 cup Greek yoghurt, plain
cherry pie filling from a can (21 ounces), split
8 oz. thawed frozen whipped topping container
As needed, garnish with almond slivers (toasted, optional)
INSTRUCTIONS:
Cut the angel food cake(s) into small cubes.
Whisk the pudding mix and cold milk in a large mixing basin, then stir in the greek yoghurt until smooth and blended.
In a 913-inch baking dish, place 1/2 of the cake cubes in an equal layer, then cover with 2/3 of the cherry pie filling.
Pour pudding mixture over the cake and spread carefully into an equal layer, then top with remaining cake pieces.
Spread frozen whipped topping over pudding layer with a rubber or offset spatula, then drizzle leftover cherry pie filling on top and garnish with slivered almonds.
Refrigerate the baking dish for at least 3 hours or overnight.
