Cherry Cream Angel Cake

Slice the angel food cake horizontally into three equal layers using a serrated knife, then set aside on a clean work surface.

Combine the sweetened condensed milk, cold water, almond extract, and vanilla instant pudding in a medium bowl, stirring constantly until the mixture thickens and becomes smooth, about 2-3 minutes.

Fold the whipped cream gently into the pudding mixture using a spatula until no white streaks remain and the texture is light and fluffy.

Place the bottom layer of angel food cake on a serving plate, then spread approximately one-third of the cream mixture evenly over the top.

Spoon half of the cherry pie filling over the cream layer, distributing the cherries evenly.

Place the middle cake layer on top and repeat by spreading another one-third of the cream mixture, then the remaining cherry pie filling.

Top with the final cake layer and spread the remaining cream mixture over the top and sides of the assembled cake.

Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld and the structure to set firmly.