Ingredients:

  • 3.4 oz instant vanilla pudding mix
  • 2 cups cold whole milk
  • 10 oz angel food cake, cubed into 1-inch pieces
  • 21 oz cherry pie filling
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. In a medium bowl, combine the instant vanilla pudding mix and cold milk. Beat with an electric mixer on medium-high for 2 minutes until the mixture thickens and becomes glossy. Set aside.
  2. In a separate chilled bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
  3. In a trifle bowl or glass dish, place half of the cubed angel food cake at the bottom.
  4. Spread half of the cherry pie filling evenly over the cake.
  5. Pour half of the vanilla pudding over the cherries, smoothing the top with a spatula.
  6. Repeat the layers by adding the remaining cake cubes, followed by the remaining cherries, and the rest of the pudding.
  7. Spread the whipped cream over the final layer as a thick blanket.
  8. Refrigerate for at least 2 hours before serving.