Description
A stunning no-bake layered dessert combining angel food cake, vanilla cream pudding, and cherry pie filling, perfect for summer gatherings.
Ingredients
Scale
- 1 Whole Loaf of Angel Food Cake, cut into 1-inch cubes
- 1.5 cups Cold Whole Milk
- 1 box (Approx. 3.4 oz) Instant Vanilla Pudding Mix
- 1 cup Sour Cream
- 1 can (21 oz) Cherry Pie Filling
- 1 container (8 oz) Thawed Whipped Topping
Instructions
- Build the creamy infusion by whisking cold milk and pudding mix in a bowl for 2 minutes, then fold in sour cream.
- Establish the structural foundation by layering half of the angel food cake cubes in a glass dish.
- Spoon cherry pie filling over the cake cubes, then add the remaining cake cubes on top.
- Pour the cream mixture over the top layer, ensuring it settles into crevices.
- Spread thawed whipped topping over the pudding layer and create a marbled effect with remaining cherry pie filling.
- Cover the cake and refrigerate for a minimum of 4 hours to set.
Notes
For best results, let the cake chill overnight. Store any leftovers tightly covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: cake, dessert, no-bake cake, cherry dessert, summer dessert