Cherry Cream Angel Cake
Submitted by wyominsun
No-bake layered dessert with sliced angel food cake, almond-scented pudding cream, and cherry pie filling stacked in a 9×13 pan. Chill, slice, and serve.
YIELD
1 cakePREP
60 minCOOK
0 minREADY
60 minThink of this as an icebox cake that went to finishing school.
Sliced angel food cake lines the bottom of a 9×13 pan, then gets layered with a cloud-like cream made from sweetened condensed milk, vanilla pudding, almond extract, and real whipped cream.
Cherry pie filling goes on next, then the whole thing repeats: more cake, more cream, more cherries.
Chill until everything sets into neat, sliceable squares that taste like cherry cheesecake’s lighter, airier relative.
No oven required.
Pro Tips
- Slice the angel food cake thin, about a quarter inch. Thick slices make the layers uneven and harder to cut cleanly.
- Let the pudding mixture chill for the full five minutes before folding in whipped cream. It needs to firm up enough to hold its shape.
- This needs at least two to three hours in the fridge to set properly. Overnight is even better.
Variations
- Swap cherry pie filling for blueberry, strawberry, or peach for a completely different dessert.
- Use sugar-free pudding and light whipped cream for a lighter version that still satisfies.
Ingredients
Directions
Cut cake into ¼ inch slices; arrange half of the slices on the bottom of a 9 x 13 baking dish .
In a large mixer bowl, combine the condensed milk, water and extract; mix well.
Add pudding mix; beat well.
Chill 5 minutes.
Fold in whipped cream.
Spread half of the cream mix over cake slices; top evenly with one can of pie filling.
Top with remaining cake slices, cream mix and the other can of pie filling.
Chill until set.
Cut the squares to serve.
Refrigerate leftovers.
May use other flavors of pie filling.
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