Heaven On Earth Cake ☁️🍒

A delightful, easy no-bake dessert featuring layers of light angel food cake, vibrant cherry pie filling, and a dreamy French vanilla pudding mixture. Topped with whipped cream and thinly sliced almonds, this cake is perfect for any occasion!

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Prep Time 15

Chill Time 4

Total Time 4 15

Servings 12

Calories 306 kcal

Equipment

9x9-inch Baking Dish
Medium Mixing Bowl

Ingredients

14 ounces store-bought angel food cake
21 ounces canned cherry pie filling
1 cup whole milk
1/2 cup heavy cream
1 cup sour cream
3.4 ounces instant French vanilla pudding mix
8 ounces whipped topping (thawed)
1 1/2 tablespoons thinly sliced almonds

Instructions

Gently slice the angel food cake into delightful 1-inch cubes. Arrange half of these light, fluffy cubes evenly at the bottom of a 9x9 inch baking dish.
Spoon about two-thirds of the vibrant cherry pie filling over the cake layer. Then, cover it with the remaining angel food cake cubes for another light layer.
In a medium mixing bowl, whisk together the whole milk, rich heavy cream, and tangy sour cream until everything is wonderfully smooth.
Sprinkle the instant French vanilla pudding mix over your cream mixture. Continue whisking until the pudding transforms into a lovely, thick, yogurt-like consistency.
Spread this dreamy pudding mixture evenly over your cake and cherry layers.
Gently spread the thawed whipped topping over the pudding. Dollop the last bit of cherry pie filling on top. Now, get creative and swirl the cherry into the whipped topping using a spoon or knife for a beautiful finish!
Sprinkle the thinly sliced almonds over your creation. Cover the dish snugly with plastic wrap and let it chill in the refrigerator for at least 4 hours. This essential step lets all the delicious flavors meld and the cake set perfectly. Keep it cool until you're ready to serve!

Notes

Nutrition Information (per serving):
Calories: 306 kcal
Carbohydrates: 48g (Total Carbs), 47g (Net Carbs)
Protein: 4g
Fat: 11g
Fiber: 1g