Heaven On Earth Cake
This Heavenly dessert is a layered trifle-style cake featuring fluffy angel food cake, sweet cherry pie filling, creamy pudding, and whipped topping. It’s a no-bake treat that’s as easy to make as it is delicious. Perfect for parties, potlucks, or anytime you want a refreshing and indulgent dessert!
Ingredients
- 1 store-bought angel food cake cut into 1-inch cubes (or homemade)
- 1 can 21 oz cherry pie filling
- 1 package 3.4 oz instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup sour cream
- 1 container 8 oz whipped topping (e.g., Cool Whip), thawed
- 1/4 cup sliced almonds optional, for garnish
- Fresh cherries or additional whipped topping optional, for garnish
Instructions
Prepare the Pudding Mixture:
- In a mixing bowl, whisk together the instant pudding mix and cold milk until smooth and thickened.
- Stir in the sour cream until fully combined.
Layer the Dessert:
- In a 9×13-inch baking dish, arrange half of the angel food cake cubes in an even layer.
- Spoon half of the cherry pie filling over the cake cubes, spreading it evenly.
- Pour half of the pudding mixture over the cherry layer, smoothing it with a spatula.
- Repeat the layers with the remaining cake cubes, cherry pie filling, and pudding mixture.
Top with Whipped Topping:
- Spread the whipped topping evenly over the final pudding layer.
Chill:
- Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor and texture.
Garnish and Serve:
- Before serving, sprinkle the top with sliced almonds and garnish with fresh cherries or additional whipped topping if desired. Scoop into bowls or plates and enjoy!
Notes
- Substitute the cherry pie filling with blueberry, strawberry, or peach filling for variety.
- For added texture, sprinkle a layer of crumbled graham crackers or shredded coconut between the layers.
- Leftovers can be stored in the refrigerator for up to 3 days.