Heaven On Earth Cake With Cherry And Pudding (Print version)
A creamy no-bake cherry pudding dessert layered with angel food cake, vanilla filling, whipped topping, and toasted almonds.
# Ingredients:
For the cake layers
01 -
1 prepared angel food cake, 10-12 oz (285-340 g), cut into 1-inch cubes
02 -
1 can cherry pie filling, 21 oz (595 g), divided
For the pudding cream
03 -
1 package instant vanilla pudding mix, 3.4 oz (96 g)
04 -
1 1/2 cups (360 ml) cold whole milk
05 -
1 cup (240 g) sour cream
06 -
1 teaspoon vanilla extract
For the topping
07 -
1 container frozen whipped topping, 8 oz (225 g), thawed
08 -
2 tablespoons toasted sliced almonds
# Instructions:
01 -
Cut the angel food cake into 1-inch cubes. Spread half of the cubes evenly in a 9x13-inch baking dish.
02 -
Spoon about two-thirds of the cherry pie filling over the cake layer. Scatter the remaining cake cubes over the cherries.
03 -
In a large bowl, whisk the instant pudding mix with cold milk until smooth and slightly thickened, about 2 minutes. Whisk in sour cream and vanilla extract until creamy.
04 -
Immediately spread the pudding mixture over the cake layer, reaching the edges and corners before it sets too firmly.
05 -
Spread the thawed whipped topping over the pudding. Dollop the remaining cherry pie filling over the top and gently swirl it with the tip of a knife.
06 -
Cover and refrigerate for at least 4 hours, or overnight. Sprinkle with toasted sliced almonds just before serving.
# Good to know:
01 -
Chill at least 4 hours before serving for the best texture.
02 -
Best served cold within the first 24 hours.
03 -
Do not freeze, as the pudding and whipped topping may separate.