Ingredients
- 1 pre-made angel food cake
- 1 packet (3.4 ounces) instant cheesecake pudding mix
- 1 1/2 cups of refreshing milk
- 1 cup of smooth sour cream or plain Greek yogurt
- A dash of vanilla extract (1 teaspoon)
- A generous helping (30 ounces) of cherry pie filling
- 1 tub (8 ounces) of cold whisk
- A sprinkle of roasted almond slices (1 tablespoon, optional)
Instructions
Begin by cutting the ethereal angel food cake into delectable cubes, and set them aside for later use.
Take a mixing bowl and blend the instant cheesecake pudding mix, milk, sour cream (or Greek yogurt) and the splash of vanilla extract. Whisk these ingredients together until smooth, then set it aside for a moment.
Get a 13×9 baking dish and place half of your cake cubes neatly along the bottom. Layer half of the luscious cherry pie filling atop the cake cubes.
Duplicate your previous step by adding another layer of cake cubes. Afterwards, gently pour the pudding mixture on top, ensuring it covers the cake evenly.
Now, spread the cold whisk evenly over the pudding layer. Heap the remaining pie filling on top, making sure it’s evenly distributed.
Once assembled, place your cake into the fridge for at least 4 hours. When you’re ready to serve this heavenly treat, garnish it with a scattering of roasted almond slices.
Heaven on Earth Cake
Ingredients
- Ingredients
- 1 pre-made angel food cake
- 1 packet (3.4 ounces) instant cheesecake pudding mix
- 1 1/2 cups of refreshing milk
- 1 cup of smooth sour cream or plain Greek yogurt
- A dash of vanilla extract (1 teaspoon)
- A generous helping (30 ounces) of cherry pie filling
- 1 tub (8 ounces) of cold whisk
- A sprinkle of roasted almond slices (1 tablespoon, optional)
Instructions
Begin by cutting the ethereal angel food cake into delectable cubes, and set them aside for later use.
Take a mixing bowl and blend the instant cheesecake pudding mix, milk, sour cream (or Greek yogurt) and the splash of vanilla extract. Whisk these ingredients together until smooth, then set it aside for a moment.
Get a 13×9 baking dish and place half of your cake cubes neatly along the bottom. Layer half of the luscious cherry pie filling atop the cake cubes.
Duplicate your previous step by adding another layer of cake cubes. Afterwards, gently pour the pudding mixture on top, ensuring it covers the cake evenly.
Now, spread the cold whisk evenly over the pudding layer. Heap the remaining pie filling on top, making sure it’s evenly distributed.
Once assembled, place your cake into the fridge for at least 4 hours. When you’re ready to serve this heavenly treat, garnish it with a scattering of roasted almond slices.
