Heaven on Earth Cake
Layers of angel food cake, cherry pie filling, creamy pudding, and whipped topping — a no-bake crowd-pleaser that tastes as good as it looks.
Ingredients
- 1 piecestore-bought angel food cake(about 12 oz, torn into bite-sized chunks)
- 1 cancherry pie filling(21 oz)
- 1 pieceinstant vanilla pudding mix(3.4 oz box)
- 1 cupsour cream
- 1 cupwhole milk
- 8 ozfrozen whipped topping(such as Cool Whip, thawed, divided)
- ¼ cupsliced almonds(toasted, for garnish)
- 6 piecemaraschino cherries(for garnish, optional)
Method
- 01
Tear the 1 store-bought angel food cake into roughly 1-inch chunks and set aside.
- 02
In a large bowl, whisk together the 1 instant vanilla pudding mix, 1 cup sour cream, and 1 cup whole milk for about 2 minutes until smooth and slightly thickened.
- 03
Fold half of the 8 oz whipped topping (about 1 cup) into the pudding mixture until fully combined — this lightens the cream layer.
- 04
Spread half of the angel food cake chunks in an even layer across the bottom of a 9×13-inch baking dish.
- 05
Spoon the entire can of cherry pie filling evenly over the cake layer, spreading it to the edges.
- 06
Drop spoonfuls of the pudding mixture over the cherry filling, then gently spread it into an even layer without disturbing the cherries beneath.
- 07
Arrange the remaining angel food cake chunks on top of the pudding layer, pressing them down very lightly.
- 08
Spread the remaining whipped topping over the top cake layer, covering it completely to the edges.
- 09
Scatter the ¼ cup sliced almonds evenly over the whipped topping, then place the 6 maraschino cherries decoratively across the surface.
- 10
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, before serving to allow the layers to set and meld.
Adapted from public domain & community sources