Description
A delightful no-bake dessert featuring light angel food cake layered with creamy vanilla pudding, cherry pie filling, and topped with whipped cream and toasted almonds.
Ingredients
Scale
- 1 pound prepared angel food cake (cut into 1-inch cubes)
- 1 box (3.4 oz) instant vanilla pudding mix
- 1.5 cups cold whole milk
- 1 cup sour cream
- 1 can (21 oz) cherry pie filling
- 1 container (8 oz) whipped topping (like Cool Whip, thawed)
- 0.5 cup sliced almonds (toasted, for garnish)
Instructions
- Layer the Cake: Place half of the angel food cake cubes in a single layer in the bottom of a 9×13 inch baking dish.
- Prepare the Pudding: In a large bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until it thickens.
- Combine with Sour Cream: Gently fold in the sour cream until fully combined.
- Assemble the Layers: Spread half of the creamy pudding mixture over the angel food cake cubes, then top with cherry pie filling.
- Repeat the Layers: Layer the remaining angel food cake cubes over the cherry filling, then spread the remaining pudding mixture on top.
- Top it Off: Spread the thawed whipped topping across the top and sprinkle with toasted sliced almonds.
- Refrigerate: Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Notes
Make ahead for deeper flavor. To customize, try different pie fillings or mix in almond extract into the pudding.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 14g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
Keywords: heaven on earth cake, no-bake dessert, cherry dessert, angel food cake, creamy dessert, summer dessert