Description
Indulge in a heavenly treat with this delightful Heaven on Earth Cake recipe. Layers of angel food cake, cherry pie filling, creamy pudding, and whipped topping create a luscious no-bake dessert that’s sure to impress.
Ingredients
Angel Food Cake:
1 angel food cake, cut into 1-inch cubes,
Cherry Filling:
1 can (21 ounces) cherry pie filling, divided,
Pudding Mixture:
1 package (3.4 ounces) instant vanilla pudding mix, 1 1/2 cups cold milk, 1 cup sour cream,
Topping:
1 tub (8 ounces) whipped topping, thawed, 1/4 cup sliced almonds, toasted (optional)
Instructions
- Prepare Pudding Mixture: In a large bowl, whisk together pudding mix, cold milk, and sour cream until smooth and slightly thickened. Set aside.
- Layer the Cake: In a 9×13-inch baking dish, layer half of the angel food cake cubes. Spread half of the cherry pie filling over the cake. Spoon half of the prepared pudding mixture on top, spreading evenly. Repeat the layers with the remaining cake cubes, pudding, and cherry pie filling.
- Add Topping: Top the cake with whipped topping, spreading it evenly to cover the surface. Garnish with toasted sliced almonds if desired.
- Chill and Serve: Refrigerate the cake for at least 4 hours or overnight before serving to allow the flavors to meld.
Notes
- You can substitute blueberry or strawberry pie filling for variety.
- For a lighter version, use Greek yogurt instead of sour cream.
- This dessert is best served chilled and keeps well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg
