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Ingredients55 m servings 230 cals
Original recipe yields 16 servings (2 cakes)
- Use a long serrated knife to cut the angel food cake in half, width-wise. Hollow out each cake half; use the bits of cake to fill the hole in the center, making 2 cake bowls.
- Whisk the pudding mix, whipped topping, milk, and almond extract in a large bowl; beat well. Pour pudding mixture evenly into the cake bowls.
- Evenly spoon cherry pie filling around the top edge of each cake. Chill cakes in refrigerator for 30 minutes before serving.
Per Serving: 230 calories; 6.4 g fat; 40.1 g carbohydrates; 3.6 g protein; 4 mg cholesterol; 356 mg sodium. Full nutrition
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