Description
This creamy dessert has layers of fluffy angel food cake, sweet cream cheese, and fruity cherry topping.
Ingredients
Scale
- 1 prepared angel food cake (cut into 1-inch cubes)
- 1 package (3 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 package (8 oz) cream cheese, softened
- ½ cup granulated sugar
- 1 container (8 oz) whipped topping, thawed
- 1 can (21 oz) cherry pie filling
Instructions
- Prepare the pudding layer: in a medium bowl, whisk together the instant vanilla pudding mix and cold milk. Stir until smooth and slightly thickened. Set it aside to firm up while you prepare the cream cheese layer.
- Make the cream cheese mixture: in a separate bowl, beat the softened cream cheese and sugar until smooth and fluffy. Gently fold in half of the whipped topping until fully combined.
- Layer the angel food cake: half of the cubed angel food cake evenly in the bottom of a 9×13-inch dish.
- Add the cream layer: the cream cheese mixture evenly over the cake cubes, making sure it fills in all the gaps.
- Spoon the pudding on top: spread the prepared vanilla pudding over the cream cheese layer.
- Add the cherry topping: the cherry pie filling evenly across the top.
- Finish with whipped topping: the remaining whipped topping over the cherries. Smooth it gently with a spatula.
- Chill before serving the cake for at least 4 hours, or overnight if possible.
Notes
- This allows the flavors to meld together and the cake to soften into a perfectly sliceable dessert.
- When you finally cut into it, you’ll see those beautiful layers stacked together. It’s always a satisfying moment.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg