Step 5: Add Pudding and Cool Whip
Pour the prepared cheesecake pudding mixture over the layered cake and cherries, spreading it out evenly so it seeps into all the crevices.
Next, spoon the Cool Whip over the pudding layer and gently spread it for a smooth, fluffy topping.
Step 6: Chill
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This chilling step allows the cake cubes to absorb the pudding and cherry flavors, melding all layers into a harmonious, luscious dessert.
Step 7: Garnish and Serve
Before serving, sprinkle the top with roasted almond slices for a beautiful presentation and added texture.
Prep Time and Calories
Prep Time: Approximately 15-20 minutes active prep, plus 4+ hours chilling.
Calories: About 300-350 kcal per serving (depending on portion size and ingredients used).
Tips for Success
Use fresh angel food cake: For best results, either use a fresh store-bought angel food cake or make your own from scratch if you have time. Stale cake won’t absorb the pudding as well.
Chill well: Don’t rush the refrigeration step. The longer the cake chills, the better the flavors meld and the texture softens perfectly.
Substitute sour cream with Greek yogurt: For a healthier option, Greek yogurt adds protein and reduces fat while maintaining the creamy texture.
Make it nut-free: Simply skip the almonds or substitute with toasted coconut flakes if allergies are a concern.
Add other fruit layers: Swap cherries with blueberries, strawberries, or mixed berries for seasonal variety.
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