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Recipe Saved
Recipe Saved
Prep Time: 15 minutes
Total: 15 minutes
Servings: 12
Author : Aimee Shugarman
Ingredients
Remove All · Remove Spices · Remove Staples
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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Step 1
Cut angel food cake into cubes. Set aside.
Step 2
In a bowl, whisk together pudding mix, milk, sour cream, and almond extract. Set aside.
Step 3
In a 13x9 baking dish, lay half of the cake cubes in the bottom of the pan. Spoon 3/4 of the cherry pie filling over the cake.
Step 4
Repeat cake layer. Pour pudding over the top of the cake, spreading it out evenly.
Step 5
Spoon the Cool Whip over the pudding layer. Dollop the remaining pie filling on top.
Step 6
Refrigerate cake for 4 hours, or overnight. Sprinkle almonds on top when ready to serve.
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