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
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.
~ 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!