Introduction
Let me tell you something straight: sometimes you just want dessert without turning your kitchen into a war zone. Trust me, I’ve been there—standing in front of the oven, sweating through complicated baking projects that take hours. But then I discovered this Heaven on Earth Cake recipe, also known as Cherry Angel Trifle.
It’s light. It’s creamy. It’s got that sweet-tart cherry goodness. And here’s the kicker: it’s a no-bake dessert that comes together in just minutes. Seriously, the hardest part is waiting while it chills in the fridge.
I first made this last summer for a family get-together. My mom was bringing her famous potato salad, my brother was on grill duty, and I figured dessert was on me. I didn’t wanna stress about a cheesecake cracking or cupcakes that might flop. So I pulled out this easy trifle. When I brought it to the table, everyone stopped mid-conversation. “What is that?” someone asked. By the time I went back to grab a spoon, the dish was already half gone. That’s when I knew I had a winner.
Ingredients
Here’s all you need for this Heaven on Earth Cake recipe:
1–2 store-bought angel food cakes (or homemade if you’re ambitious)
1 box (3.4 oz.) instant vanilla pudding mix
- 1 ½ cups cold milk
1 cup plain Greek yogurt
1 can (21 oz.) cherry pie filling (divided)
1 container (8 oz.) frozen whipped topping, thawed
Almond slivers (for garnish, optional – toasted if you want extra crunch)
