Description
Heaven on Earth Cake is a luscious, no-bake layered dessert featuring airy angel food cake, sweet strawberry pie filling, creamy vanilla pudding, and fluffy whipped topping. This refreshing, fruity dessert is perfect for gatherings and requires minimal preparation, making it an effortless yet impressive treat to serve chilled.
Ingredients
Base and Filling
- 16 ounce box angel food cake mix, prepared according to package directions
- 21 ounce can strawberry pie filling
Pudding Layer
- 8 ounce block cream cheese, softened to room temperature
- 3.4 ounce box Jell-O vanilla instant pudding mix
- 1 1/2 cups whole milk
- 2 1/2 teaspoons fresh squeezed lemon juice (optional)
Topping
- 8 ounce container Cool Whip whipped topping, thawed
- Sliced almonds (optional, for garnish)
Instructions
- Prepare the Cake Base: Cut the prepared angel food cake in half and then into 1-inch cubes. Use only half of the cake for this recipe; freeze or store the remaining half for later use.
- Layer the First Cake Layer: Arrange half of the cake cubes in a single, even layer on the bottom of an ungreased 9x9 inch baking dish, using either metal or glass dish.
- Add Strawberry Pie Filling: Spoon about two-thirds of the canned strawberry pie filling evenly over the cake layer. Reserve the remaining pie filling for topping later and refrigerate it.
- Add Second Cake Layer: Place the remaining cake cubes evenly over the strawberry pie filling layer.
- Cream the Cheese: In a medium mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
- Make the Pudding Mixture: Add the vanilla instant pudding mix, milk, and lemon juice (if using) to the cream cheese. Mix slowly with the hand mixer until fully incorporated and smooth.
- Pour Pudding Over Layers: Evenly pour the pudding mixture over the layered cake and pie filling in the dish.
- Chill the Dessert: Cover the dish and refrigerate for 3 to 4 hours, allowing the pudding to set and the flavors to meld.
- Add Whipped Topping: Once set, spread the thawed Cool Whip whipped topping evenly over the chilled dessert.
- Finish with Strawberry and Almonds: Spoon the reserved strawberry pie filling over the whipped topping and swirl it decoratively. Garnish with sliced almonds if desired, then refrigerate until ready to serve.
Notes
- Only half of the angel food cake is used for this recipe; the remainder can be stored frozen or refrigerated for later use.
- Fresh squeezed lemon juice is optional but adds a subtle brightness to the pudding layer.
- Sliced almonds add a nice crunch and decorative touch but can be omitted for nut allergies.
- Use a glass or metal 9x9 inch baking dish for best layering results.
- This dessert is best served well chilled and can be made a day ahead for convenience.
