No-bake Cherry Custard Cake

Slice the angel food cake horizontally into three even layers using a serrated knife or cake saw. Place the bottom layer on a serving plate or shallow dish.

Whisk together the sugar-free instant vanilla pudding mix and 2% milk in a medium bowl for about 1-2 minutes until the mixture thickens and reaches a custard-like consistency.

Fold the light sour cream into the pudding mixture using a spatula until smooth and well combined. Do not overmix.

Spread one-third of the custard mixture evenly over the bottom cake layer using an offset spatula or back of a spoon.

Place the second cake layer on top and repeat with another third of the custard mixture, spreading it evenly across the surface.

Top with the final cake layer and spread the remaining custard mixture over the top in an even layer.

Pour the light cherry pie filling evenly over the top of the cake, allowing some filling to drip down the sides for a natural appearance. Reserve any excess filling.

Refrigerate the assembled cake for at least 2 hours, or until the custard is fully set and the cake is chilled through.

Slice into four equal portions using a sharp, wet knife, wiping the blade between cuts for clean edges. Serve chilled.