INSTRUCTIONS
Cut the angel food cake into cubes. (This was by far the longest part of the whole recipe. Take your time and use a good serrated knife).
PUDDING
In a large bowl, combine vanilla pudding, milk and heavy cream. Using hand mixer, beat on medium-high speed for 2 minutes. Set aside.
ASSEMBLE DESSERT
In a 9×13 baking dish, place half of the angel food cake cubes in a single layer.
Place half of the cherry pie filling on top of the angel food cake cubes.
Pour the vanilla pudding over the filling and spread evenly.
Arrange the other half of the angel food cake cubes on top of the vanilla pudding layer.
Carefully spread the remaining cherry pie filling over the angel food cake cubes.
Top with whipped topping and slivered almonds (optional).
Place in the refrigerator for 3-4 hours. Serve cold.