Heaven on Earth Cake - Little Sunny Kitchen

Prep Time 15

Chill Time 4

Total Time 4 15

In a large mixing bowl, combine vanilla pudding with milk and sour cream and beat using a hand mixer until smooth. Set aside to thicken for 5 minutes.
Layer half of the angel food cake evenly in the pan, then spread 2/3 of the cherry filling over the cake, and layer the remaining angel food cake pieces over the cherry filling.
Spread the vanilla pudding mixture over the cake
followed by a layer of cool whip (use all).
And finally, spoon the remaining cherry pudding on top of the cool whip and chill in the fridge for 3-4 hours. Sprinkle with silvered almonds before serving.

To Toast Almonds: Add the almonds to a parchment-lined baking sheet, and bake at 350°F/180°C for 4-6 minutes. Stir/Flip the almonds, then bake for an additional 2-4 minutes or until they're toasty and brown.
Almonds add a lovely crunch, but they can be left out. Replace them with a different type of nut, or try crushed cookies or shaved chocolate.
If you are baking an angel food cake, be sure that it is completely cool before you use it in this recipe.
Angel food cake can be tricky to cut since it's so fluffy! A serrated blade will be super helpful for cutting the cake into cubes for heaven on earth cake.
Be sure to use instant pudding mix, and not the cook and serve type.
Replace the cherry pie filling with any other canned pie filling you enjoy.
Cubes of chocolate or yellow cake will be less airy than angel food, but still completely delicious.
If you'd rather not use whipped topping, whip up 1 cup of cold heavy cream with a few tablespoons of powdered sugar instead.
To Store: Keep covered in the fridge for 1-2 days.