Cherry Angel Dessert

1. 1

   Cut cake into 1/2-inch cubes.

2. 2

   Place 1/2 of cubes in a 9 x 9 x 2-inch pan.

3. 3

   Reserve 1/3 cup cherry pie filling for top; spoon remainder over cake in pan.

4. 4

   Add rest of cake.

5. 5

   Combine pudding mix, milk and sour cream.

6. 6

   Beat until smooth.

7. 7

   Spoon over cake. Chill at least 5 hours or overnight.

8. 8

   Cut into squares for serving.

9. 9

   Garnish with reserved cherries.

* Per serving · 4 servings · Values may vary.

No additional tips available.