Active: 20 mins | Inactive: 3+ hrs | Serves: 8
This is truly a heaven-on-earth cake! It’s an amazing treat that is perfect any time of the year. A light, decadent cake made with Angel food cake, Instant vanilla pudding, Greek yoghurt, frozen whipped topping, and a can of cherry pie filling. Almond slivers are optional for garnish, but highly recommended. Simply layer the ingredients in a baking dish beginning with a layer of cubed cake followed by a hearty layer of frozen whipped topping. Repeat the layers and top with the optional topping. Chill this decadent dessert in the fridge for a few hours and serve. Although, this heaven or earth cake is better the next day. Thus, I recommend letting this dessert sit in the fridge for a day or two.
INGREDIENTS
1 c. plain Greek yoghurt
1 (3.4 ounces) instant vanilla pudding mix
1 1/2 c. milk
1-2 store-bought angel food cakes, or homemade
1 (21 ounces) can of cherry pie filling, divided
almond slivers, garnish, as needed (toasted, optional)
1 (8 ounces) container of frozen whipped topping, thawed
How to make Heaven on Earth Cake A.K.A. Cherry Angel Trifle
Step 1: Into bite-sized pieces, cube the angel food cake.
Step 2: Place the pudding mix and cold milk in a large bowl. Mix well until combined. Add the Greek yogurt and fold until smooth and blended.
Step 3: In a 9 x 13-inch baking dish, spread half of the cake cubes into an even layer and top with 2/3 of the cherry pie filling. On top of the filling, add the rest of the cake cubes. Pour the pudding mixture and gently spread it into an even layer.
Step 4: Over the pudding layer, spread the frozen whipped topping using an offset spatula. On top, drizzle the rest of the cherry pie filling and sprinkle with slivered almonds.
Step 5: In the fridge, place the dish and allow it to set for 3 hours or so up to overnight.
Ingredients
- 1 c. plain Greek yoghurt
- 1 (3.4 ounces) instant vanilla pudding mix
- 1 1/2 c. milk
- 1-2 store-bought angel food cakes, or homemade
- 1 (21 ounces) can of cherry pie filling, divided
- almond slivers, garnish, as needed (toasted, optional)
- 1 (8 ounces) container of frozen whipped topping, thawed
Instructions
Step 1: Into bite-sized pieces, cube the angel food cake.
Step 2: Place the pudding mix and cold milk in a large bowl. Mix well until combined. Add the Greek yogurt and fold until smooth and blended.
Step 3: In a 9 x 13-inch baking dish, spread half of the cake cubes into an even layer and top with 2/3 of the cherry pie filling. On top of the filling, add the rest of the cake cubes. Pour the pudding mixture and gently spread it into an even layer.
Step 4: Over the pudding layer, spread the frozen whipped topping using an offset spatula. On top, drizzle the rest of the cherry pie filling and sprinkle with slivered almonds.
Step 5: In the fridge, place the dish and allow it to set for 3 hours or so up to overnight.
