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Cherry Torte


From the kitchen of Joyce Slack, by Katherine

1 angel food cake
1 cup sour cream
2 small boxes of vanilla instant pudding
3 cups of milk
1 or two cans of cherry pie filling
Whipped topping

Wisk together sour cream, milk and pudding mix until smooth.

In a loaf pan or 8X8 inch pan, break up ½ of the angel food cake.
Top with ½ of the pie filling and then ½ of the pudding.

Repeat layers. Chill completely.
Top with whipped topping to serve.

Terri’s notes:
~ So simple, so pretty and yummy too.
~ I tried it with White Chocolate pudding, purchased 2 ‘loafs’ of angel food cake and used 2 cans of pie filling. Then I layered it in a pretty bowl to make a trifle. Very adaptable to the size of the crowd you’re serving!

 

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