Heaven on Earth Cake: A Delightfully Light and Fruity Dessert
A no-bake dessert combining fluffy angel food cake with cherry pie filling, vanilla pudding, and whipped topping. Creamy, fruity, and airy layers chill into a versatile, crowd-pleasing treat perfect for gatherings or spontaneous sweetness.
Calories: 180kcal
Ingredients
- 1 angel food cake (18 oz/540ml, pre-made or boxed)
- 540ml cherry pie filling
- 1 package (102g/3.6oz) instant vanilla pudding mix
- 1½ cups 2% milk
- 1 cup sour cream
- 8 oz Cool Whip (non-alcoholic halal-certified whipped topping)
- Sliced almonds (optional, for garnish)
Instructions
- Cut angel food cake into 1-inch cubes. Make uniform for even layers.
- Place half the cake cubes in a 9x9-inch pan. Press gently to create a stable base.
- Spread two-thirds of the cherry pie filling over the first cake layer.
- Add remaining angel food cake cubes evenly over the cherry filling.
- Whisk pudding mix, 1½ cups milk, and sour cream in a bowl for 2 minutes until smooth and thickened.
- Spread the pudding mixture over the top cake layer, using a spatula to smooth.
- Add Cool Whip and spread evenly over the pudding.
- Spoon remaining cherry filling on top. Use a butter knife to gently swirl the filling into the Cool Whip.
- Cover with plastic wrap and refrigerate for 4-5 hours or overnight to set.
Notes
Verify canned cherries and Cool Whip are halal-certified. Almond garnish can be omitted or replaced with pistachios. Store leftovers in the refrigerator for up to 3 days in a sealed container.