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Gather all the ingredients.
Hannah Hafham / Food Style: Amanda Stanfield / Prop Styling: Kio McGi
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Place half of the pieces of angel food cake in a single layer under a deep 8-X-8-inch or 9×9-inch baking dish. Filling 1 cup cherry pie over the cake. Top with pieces of remaining cake in a similar layer.
Hannah Hafham / Food Style: Amanda Stanfield / Prop Styling: Kio McGi
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Whisk together vanilla pudding mixture, whole milk, and sour cream in a large bowl until slightly thick and smooth, for about 1 minute.
Hannah Hafham / Food Style: Amanda Stanfield / Prop Styling: Kio McGi
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Put pudding mixes over the cake and spread evenly.
Hannah Hafham / Food Style: Amanda Stanfield / Prop Styling: Kio McGi
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Topping topping spread on pudding layer. Dot with the remaining 1 cup cherry pie. Using toothpick or spoon, swoop and fill the pie in a whee topping. Open, open for at least 8 hours or 12 hours. Garnish with chopped almonds.
Hannah Hafham / Food Style: Amanda Stanfield / Prop Styling: Kio McGi
Recipe developed by Amanda Stanfield
