Heaven on Earth Cake (Printable Version)
No-bake dessert layering angel food cake, vanilla pudding, and sweet strawberry filling chilled.
# What You'll Need:
→ Cake Layer
01 - 1 (16 oz) prepared angel food cake, cut into 1-inch cubes
→ Strawberry Layer
02 - 1 (21 oz) can strawberry pie filling
03 - 1 cup fresh strawberries, hulled and sliced (optional, for garnish)
→ Cream Layer
04 - 2 cups cold milk
05 - 1 (3.4 oz) package instant vanilla pudding mix
06 - 1 cup sour cream
07 - 1 teaspoon pure vanilla extract
→ Topping
08 - 1 (8 oz) container whipped topping, thawed
09 - 2 tablespoons sliced almonds (optional)
# Directions:
01 - Arrange half of the angel food cake cubes in an even layer in a large trifle dish or 9x13-inch glass baking dish.
02 - Spoon half of the strawberry pie filling evenly over the cake cubes, ensuring full coverage.
03 - Layer the remaining cake cubes on top of the strawberries, followed by the remaining strawberry pie filling.
04 - Whisk together cold milk and vanilla pudding mix in a medium bowl until thickened, about 2 minutes. Fold in sour cream and vanilla extract until smooth and well combined.
05 - Evenly spread the pudding-sour cream mixture over the cake and strawberry layers using a spatula.
06 - Top with whipped topping, spreading gently to cover the entire surface completely.
07 - Sprinkle sliced almonds and fresh strawberries on top if desired for visual appeal and texture.
08 - Cover and refrigerate for at least 2 hours or overnight to set and allow flavors to meld together.
09 - Slice and serve chilled for best texture and flavor.
# Expert Advice:
01 -
- The contrast between tangy sour cream and sweet strawberries creates that perfect bite restaurant desserts chase after
- You can assemble it ahead and let the refrigerator do all the heavy lifting while you host
02 -
- The chilling time is nonnegotiable, otherwise the layers slide around when you try to slice
- Use a glass dish so you can see those gorgeous layers and line everything up properly as you build
03 -
- Fold the whipped topping with a rubber spatula, not a whisk, to keep it light and airy
- If your cake feels stale, toast the cubes in the oven for 5 minutes before layering