Instructions
1. Prepare the Cake Base
Cut the angel food cake into bite-sized cubes, roughly 1-inch square. Place half of the cubes into the bottom of a 9×13-inch baking dish, spreading them out evenly.
2. Add the Fruit Layer
Spoon approximately two-thirds of the strawberry pie filling over the cake cubes. Use a spatula to spread it gently so the cake starts to absorb some of the sweetness.
3. Mix the Creamy Filling
In a medium mixing bowl, whisk together the vanilla instant pudding mix and the cold whole milk until the mixture begins to thicken. Once smooth, fold in the sour cream until fully incorporated. If you prefer an even lighter texture, you can also fold in half of a tub of whipped topping at this stage.
4. Layer the Dessert
Spread the creamy pudding mixture evenly over the strawberry layer. Add the remaining angel food cake cubes on top, followed by the rest of the strawberry pie filling.
5. Top and Chill
If using, spread a final layer of whipped topping over the top to seal everything in. Cover the dish with plastic wrap and refrigerate for at least 4 to 6 hours (overnight is best) to allow the layers to set and the flavors to meld.
6. Serve
Just before serving, garnish with fresh strawberry slices for a bright, professional finish. Keep any leftovers refrigerated.
