Description
A delicious Strawberry Heaven on Earth Cake made with layers of angel food cake, strawberry pie filling, and a creamy vanilla pudding mixture.
Ingredients
Scale
- 3.4 ounces instant vanilla pudding
- 1 ½ cups whole milk
- 1 cup sour cream OR Greek yogurt
- 14 ounces angel food cake (cut into 1-inch cubes)
- 21 ounces strawberry pie filling
- 8 ounces Cool Whip
- 3 tablespoons slivered almonds
Instructions
- In a medium mixing bowl, whisk together the vanilla pudding mix, whole milk, and sour cream (or Greek yogurt). Stir until smooth and the mixture starts to thicken. Set aside.
- Cut the angel food cake into 1-inch cubes. Spread half of the cubes evenly at the bottom of your baking dish.
- Spread ⅔ of the strawberry pie filling evenly over the angel food cake layer.
- Add the remaining angel food cake cubes on top of the strawberry layer.
- Evenly spread all of the vanilla pudding mixture over the second layer of angel food cake.
- Spread the Cool Whip evenly over the top.
- Drop spoonfuls of the remaining strawberry pie filling over the Cool Whip. Use a spoon to swirl it slightly for a decorative effect.
- Place the cake uncovered in the refrigerator for 4-6 hours, or preferably overnight. Before serving, sprinkle with slivered almonds for added texture and flavor.
Notes
- For best results, prepare the cake a day in advance and let it chill overnight.
- Feel free to substitute Greek yogurt for sour cream if you prefer a healthier option.
- This cake can be garnished with fresh strawberries for an extra touch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg