Here’s the thing about this dessert: I have no idea what it’s actually called. My sister-in-law made it one time several years ago, and for awhile we called it the angel-food-cake-pudding-thing-you-know-the-one-with-cherries. Awkward.
Then I made it for my mom’s birthday a few years ago, and somehow Jet thought that the dessert was called “Happy Birthday” and the name stuck.
When I polled the family to see what they wanted for dessert for Valentine’s Day, this was the decision. No problem! It’s super easy, better if it’s done the day before, and nearly fat-free. What’s not to love?!?!
1 angel food cake from the grocery store bakery
2 1-oz boxes of fat free, sugar free instant vanilla pudding mix
4 cups skim milk
1 16-oz container fat free sour cream
1 12-oz container tub of fat-free whipped topping
1 21-oz can cherry pie filling
Following the directions on the pudding package, whisk pudding and milk together. Set aside.
Tear angel food cake into large-ish bite-size pieces and arrange them in the bottom of a 9×13 baking dish.
Stir sour cream into semi-set pudding. Pour pudding mixture over angel food cake, spreading evenly and pressing slightly to fill the gaps between the pieces of cake.
Spread about 1/2 of the whipped topping over the pudding.
Spoon cherry pie filling over the top.
We’ve talked repeatedly about using different types of pudding and pie filling combinations, but hadn’t done it yet. However, at the commissary this weekend, they only had chocolate angel food cake. Who knew they even made such a thing?!?! So, I used that with the rest of the regular ingredients, and it was delicious!