A heavenly no-bake layered dessert with angel food cake, vanilla pudding, cherry pie filling, and whipped topping. Perfect for potlucks and celebrations.

american

Nutrition

High in sugar and carbohydrates with moderate calories from refined ingredients and minimal protein or fiber.

Calories	320 kcal
Energy	1340 kJ
Protein	3 g
Total Fat	8 g
Saturated Fat	7 g
Trans Fat	0 g
Polyunsaturated Fat	0 g
Monounsaturated Fat	1 g
Cholesterol	5 mg
Carbohydrate	52 g
Sugars	38 g
Dietary Fibre	1 g
Sodium	240 mg

*per serving

VegetarianNut FreePeanut FreeSesame FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dessertcakesparty foodquick & easyfamily friendlyno-cook

Heaven on Earth Cake

Name: Heaven on Earth Cake — Tasty Bites
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Ingredients: 8 ounce container Frozen Whipped Topping (thawed); 2 cup Whole Milk (cold); 3.4 ounce package Instant Vanilla Pudding Mix; 10 - 12 ounce Angel Food Cake (store-bought or homemade, cut into 1-inch cubes (about 8 cups)); 21 ounce can Cherry Pie Filling; 2 tablespoon Sliced Almonds (toasted, optional)

The Kitchn (Olwen Phillips)

10

servings

0

per serve

0

minutes

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Ingredients

8 ounce container Frozen Whipped Topping thawed

2 cup Whole Milk cold

3.4 ounce package Instant Vanilla Pudding Mix

10 - 12 ounce Angel Food Cake store-bought or homemade, cut into 1-inch cubes (about 8 cups)

21 ounce can Cherry Pie Filling

2 tablespoon Sliced Almonds toasted, optional

Equipment

Refrigerator

Spoon

Medium bowl

Whisk

Knife

8x8-inch square baking dish

Instructions

Whisk 2 cups cold whole milk and 1 (3.4-ounce) package instant vanilla pudding mix in a medium bowl until thickened and smooth, about 2 minutes. Let sit until fully set, about 5 minutes.

Arrange half of the angel food cake cubes (about 4 cups) in an even layer in an 8x8-inch square baking dish (at least 2 inches high); gently press on them to level.

Spoon half of 1 (21-ounce) can cherry pie filling (about 1 cup) evenly over the cake. Top with the remaining cake cubes.

Pour the pudding mixture over the cake cubes and spread into an even layer. Spread 1 (8-ounce) container thawed frozen whipped topping over the pudding in an even layer.

Dollop the remaining cherry pie filling over the whipped topping, then use the tip of a knife to gently swirl to create a marbled effect.

Cover and refrigerate until set, at least 4 hours or up to overnight. Just before serving, sprinkle with 2 tablespoons toasted sliced almonds if using. When serving, wipe the knife between cuts for the cleanest-looking slices.