No Bake Cherry Custard Cake

Slice the prepared angel food cake horizontally into two even layers using a serrated knife.

Pour the 2% milk into a large mixing bowl and add the sugar-free instant vanilla pudding mix, whisking vigorously for about 2 minutes until fully combined and thickened.

Fold the light sour cream into the pudding mixture until smooth and no streaks remain, being careful not to deflate the custard.

Place the bottom layer of angel food cake on a serving plate and spread half of the custard mixture evenly over the top.

Top with the second layer of cake and spread the remaining custard mixture over the top and sides.

Pour the canned light cherry pie filling over the top of the cake, allowing some to drip down the sides for visual appeal.

Refrigerate for at least 30 minutes before serving to allow the cake to set and the flavors to meld.

Slice into 4 portions and serve chilled.