Heaven on Earth Cake (Print Version)
Layers of angel food cake, rich pudding, lush cherries, and a cloud of whipped topping. A summer favorite.
# Ingredients:
→ Cake Base and Layers
01 -
1 prepared angel food cake, approximately 10 inches in diameter, cut into 1-inch cubes
02 -
1 pack (30 oz) cherry pie filling
→ Cheesecake Pudding Mixture
03 -
1 package (3.4 oz) instant cheesecake pudding mix
04 -
1 1/2 cups whole or 2% milk
05 -
1 cup sour cream or plain Greek yogurt
06 -
1 teaspoon vanilla extract
→ Topping
07 -
1 container (8 oz) whipped topping such as Cool Whip
08 -
1 tablespoon roasted almond slices, optional, for garnish
# Steps:
01 -
Cut the angel food cake into roughly 1-inch cubes and set aside in a large bowl.
02 -
In a medium bowl, whisk together the instant cheesecake pudding mix, milk, sour cream, and vanilla extract until smooth and creamy. Set aside.
03 -
In a 13×9 inch baking dish, place half of the angel food cake cubes evenly across the bottom. Spoon half of the cherry pie filling over the cake cubes, spreading the cherries and syrup evenly.
04 -
Add the remaining angel food cake cubes on top of the first layer, then spoon the rest of the cherry pie filling evenly on top.
05 -
Pour the prepared cheesecake pudding mixture over the layers of cake and cherries, ensuring it seeps into all the crevices. Spoon the whipped topping over the pudding and gently spread for a smooth finish.
06 -
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the dessert to set and the flavors to meld.
07 -
Before serving, sprinkle roasted almond slices over the top for added texture and presentation.
# Notes and Tips:
01 -
Ensure the dessert is well-chilled for the best texture and flavor.