Heaven on Earth Cake
A no-bake layered dessert with angel food cake, creamy vanilla pudding, sour cream, and strawberry pie filling. Light, cold, and incredibly easy to make ahead.
Equipment
- 9x13 baking dish or trifle bowl
- Mixing bowl
- Whisk
- Spatula
Ingredients
- 1 whole angel food cake, torn into pieces store-bought works well
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup sour cream or plain Greek yogurt
- 1 can (21 oz) strawberry pie filling
- 1 container (8 oz) whipped topping, thawed
- fresh strawberries for garnish optional
Instructions
- Tear the angel food cake into 1-inch pieces by hand.
- Whisk the pudding mix and cold milk together for 2 minutes until thickened, then fold in the sour cream.
- Layer half the cake pieces in the bottom of a 9x13 dish or trifle bowl.
- Spread half the pudding mixture over the cake layer.
- Spoon half the strawberry pie filling evenly on top.
- Repeat the layers with remaining cake, pudding, and strawberry filling.
- Top with whipped topping spread across the entire surface.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Overnight chilling gives the best texture and flavor.
- Use a clear trifle bowl to show off the layers.
- Tear cake by hand for better pudding absorption.
- Keeps refrigerated for up to 3 days - do not freeze.