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Heaven on Earth Cake

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This heaven on earth cake is an easy summer no-bake dessert that can be made up to 2 days ahead. Airy angel food cake cubes are layered with cherry pie filling and rich vanilla pudding, then topped with swirls of whipped topping and more cherry filling.

Ingredients:
  • 1 (14 ounce) purchased angel food cake, cut into 1-inch pieces
  • 1 (21 ounce) can cherry pie filling, divided
  • 1 (3.4 ounce) package vanilla instant pudding mix and pie filling (such as jell-o®)
  • 1 1/2 cups whole milk or half-and-half
  • 1 cup sour cream
  • 1 (8 ounce) container frozen whipped topping, thawed
  • sliced almonds (optional)
Directions:
  1. Gather all ingredients.
  2. Place half of angel food cake pieces in the bottom of a deep 8-x-8-inch or 9x9-inch baking dish in an even layer. Spread 1 cup cherry pie filling over top of cake. Top with remaining cake pieces in an even layer.
  3. Whisk together vanilla pudding mix, whole milk, and sour cream in a large bowl until slightly thickened and smooth, about 1 minute.
  4. Pour pudding mix over top of cake and spread evenly.
  5. Spread thawed whipped topping over pudding layer. Dot with remaining 1 cup cherry pie filling. Using a toothpick or spoon, swoop and swirl pie filling into the whipped topping. Refrigerate, uncovered, for at least 8 hours or up to 12 hours. Garnish with sliced almonds.
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