Heaven on Earth Cake
This dreamy, no-bake dessert layers fluffy whipped cream, creamy pudding, cherry pie filling, and tender cake for a bite that truly lives up to its name! Light yet indulgent, it’s a crowd-pleaser for any occasion.
Ingredients
For the Cake Base:
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1 (9×13-inch) prepared angel food cake or sponge cake, torn into chunks (or 1 box mix, baked & cooled)
For the Creamy Layers:
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2 (3.4 oz) boxes vanilla instant pudding (or cheesecake flavor)
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2 ½ cups cold milk
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1 (8 oz) tub whipped topping (Cool Whip), thawed
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1 tsp vanilla extract
For the Fruity Layer:
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1 (21 oz) can cherry pie filling (or blueberry/strawberry)
For Garnish (Optional):
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Fresh berries
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Chocolate shavings
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Toasted coconut
Instructions
1. Prep the Pudding:
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In a bowl, whisk pudding mix with milk and vanilla for 2 minutes until thick. Fold in half of the whipped topping.
2. Assemble the Layers:
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Bottom Layer: Spread half of the cake chunks in a 9×13-inch dish.
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Pudding Layer: Pour half of the pudding mixture over the cake.
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Fruit Layer: Spoon half of the pie filling evenly over the pudding.
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Repeat Layers: Add remaining cake, pudding, and pie filling.
3. Chill & Finish:
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Spread the rest of the whipped topping over the top.
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Refrigerate for at least 4 hours (or overnight) to set.
4. Serve:
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Slice and garnish with fresh berries or chocolate shavings.
Tips & Variations
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Lighter Version: Use sugar-free pudding and fat-free whipped topping.
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Tropical Twist: Swap pie filling for crushed pineapple (drained) + coconut whipped cream.
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Chocoholic’s Dream: Use chocolate cake and chocolate pudding.
Every spoonful is pure bliss—cool, creamy, and heavenly! 😇🍒🍰
Pro Tip: For individual servings, layer in mason jars or trifle cups!