Cut the angels cake into cubes. Sit aside.In a bowl, whisking jointly the pudding blend / milk / sour cream / & vanilla extract . Sit apart .
In a 13 * 9 baking dish, placing half of cake cubes in bottom of pan. Placing half a spoonful of cherry pie filling on top of cake.
Repeat the cake layer. Pour pudding on surface of cake & divide it evenly.
Spoon the cold whisk over the pudding layer. Place the remaining pie filling on top.
Putting cake in fridge for 4 h or . Sprinkle the almonds on top when ready to serve.
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Truly mouthwatering! My better half served himself another portion, hardly leaving any behind. I’ll be making this one again soon
Tonight will be the 3rd time we are making these ‘bliss’ bars week. It’s so crazy good
Rose & Pistachio Cheesecake
