Strawberry Heaven on Earth Cake is a lush dessert worthy of its name, made with angel food cake, creamy pudding, whipped cream, and sweet strawberry pie filling.
110-ouncepremade angel food cakeor a boxed angel food cake mix prepared according to box directions, cut into 1-inch cubes
121-ouncecan strawberry pie filling
13.4-ouncebox vanilla instant pudding mix
1½cupcold whole milk
1cupsour cream
18-ouncetub whipped toppingthawed
Instructions
Lightly spray a 9x9 glass baking dish with cooking spray. Set it aside.
Layer half of the cubed angel food cake in the bottom of the prepared baking dish.
Evenly spread ⅔ ‘s of the strawberry pie filling on top of the cubed angel food cake.
Layer the remaining angel food cake cubes on top of the strawberry pie filling.
Using a medium-size mixing bowl, whisk together the cold milk and the sour cream until the mixture is well incorporated and no lumps are visible.
Whisk in the instant pudding mix and continue whisking until the mixture is smooth and just beginning to thicken.
Evenly spread the milk mixture over the top of the angel food cake cubes.
Using an offset spatula, evenly spread the thawed whipped topping.
Spoon the remaining strawberry pie filling in dollops across the whipped topping. Using a butter knife, gently swirl the pie filling.
Cover tightly and chill in the refrigerator for at least 8 hours or overnight. Keep the cake in the refrigerator until you are ready to serve.
Notes
Storage: Store any leftovers tightly covered, in the refrigerator, for up to 4 days.
You can substitute any fruit pie filling for the strawberries.
You can sprinkle thin sliced almonds or any other type of chopped nut.
You can allow the cake to chill in the fridge for as little as 5 hours, but 8 hours to overnight lets the cake absorb all the pudding mixture and pie filling.