Heaven On Earth Cake
Ingredients
- 1 10 to 12-ounce angel food cake, cut into 1-inch cubes
- 2 21-ounce cans cherry pie filling, divided
- 1 3.4-ounce box instant vanilla pudding mix
- 1½ cups cold milk
- 1 cup sour cream
- 1 8-ounce container whipped topping, thawed
- ½ cup sliced almonds optional, toast for extra flavor
Instructions
- Spread half of the angel food cake cubes into the bottom of a 9×13-inch baking dish.
- Spoon half of the cherry pie filling over the cake layer and spread gently.
- Add the remaining cake cubes in an even layer.
- Spread the remaining cherry pie filling over the second cake layer.
- In a large bowl, whisk the instant pudding mix and cold milk for about 2 minutes, until it begins to thicken. Let it sit 2 to 3 minutes.
- Whisk in the sour cream until smooth.
- Fold in the whipped topping gently until fluffy and fully combined.
- Spread the creamy layer evenly over the top of the dessert.
- Sprinkle sliced almonds over the top, if using.
- Cover and refrigerate for at least 4 hours (6 hours or overnight gives the best texture). Scoop and serve chilled.
Notes
For a firmer set and cleaner slices, chill overnight.
Swap cherry pie filling for blueberry or strawberry for an easy flavor change.
If your cake is very fresh and soft, let the cubes sit out 30 to 45 minutes before layering.