Heaven on Earth Cake
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 package (3.4 ounces) instant vanilla pudding
- 1 ยฝ cups milk (whole or 2% (you can also use half and half if you wish))
- 1 cup sour cream (or plain greek yogurt)
- 1 14oz pre-made angel food cake (cut into 1 inch cubes)
- 1 can (21 ounces) cherry pie filling
- 1 tub (8 ounces) whipped topping (Cool Whip)
- 2 tablespoons toasted slivered almonds
Method
- In a large mixing bowl, combine vanilla pudding with milk and sour cream and beat using a hand mixer until smooth. Set aside to thicken for 5 minutes.
- Layer half of the angel food cake evenly in the pan, then spread 2/3 of the cherry filling over the cake, and layer the remaining angel food cake pieces over the cherry filling.
- Spread the vanilla pudding mixture over the cake
- followed by a layer of cool whip (use all).
- And finally, spoon the remaining cherry pudding on top of the cool whip and chill in the fridge for 3-4 hours. Sprinkle with silvered almonds before serving.