About
Well, thank the heavens indeed, because this is delicious! Hallelujah Cherry Cake is a divinely sweet dessert — layers of ultra tender angel food cake sandwiched between creamy, tangy, honey-vanilla-infused cream and bright, tart cherry pie filling! Topped with crunchy almonds for an angelic texture contrast, Hallelujah Cherry Cake will have you singing its praises!
Ingredients
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 1/2 cups cold half-and-half
- 3/4 cup honey-vanilla flavored Greek yogurt
- 1 (14-ounce) prepared angel food cake, homemade or store-bought
- 1 (21-ounce) can cherry pie filling
- 1 (8-ounce) carton whipped topping, thawed
- 1/4 cup almonds, sliced
Directions
Step 1 -In a medium bowl, add the pudding mix, the half-and-half, and the Greek yogurt and whisk or beat together until completely combined.
Step 2 -Let the pudding mixture rest until it has thickened, about 5 minutes.
Step 3 -Cut the angel food cake into 1-inch cubes.
Step 4 -In a 9x13-inch baking dish, evenly layer 1/2 of the angel food cake cubes.
Step 5 -Layer 1/2 of the pudding mixture and 2/3 of the cherry pie filling on top of the angel food cake layer in the baking dish.
Step 6 -Layer the remaining angel food cake cubes on top of the cherry pie filling layer.
Step 7 -Top the angel food cake layer with the remaining pudding mixture.
Step 8 -Spread the whipped topping evenly over the pudding layer.
Step 9 -Drizzle the remaining cherry pie filling over the whipped topping layer.
Step 10 -Sprinkle the top with the almonds.
Step 11 -Refrigerate the cake until it is set, about 2 hours.
Step 12 -Serve cold.
