The secret is in the layers. Angel food cake soaks up the creamy pudding, while the tart cherries cut through the sweetness. The whipped topping makes it all feel light as air.
Last Fourth of July, I made this instead of my usual cheesecake. I thought people might miss the cheesecake, but nope—the trifle dish was empty before the burgers were gone. That’s the kind of recipe you can count on.
Final Thoughts
At the end of the day, dessert shouldn’t be stressful. This Heaven on Earth Cake (Cherry Angel Trifle) is proof that you can whip up something impressive in minutes. It’s colorful, it’s creamy, and it’s downright irresistible.
So next time you need a quick dessert that everyone will rave about, give this recipe a try. Trust me… you’re gonna love it.
A no-bake dessert made with angel food cake cubes, creamy vanilla pudding, whipped topping, and cherry pie filling.
- Baking dish (9×13-inch)
- – Mixing bowl
- – Whisk
- – Rubber spatula
- 1 –2 angel food cakes (cubed)
- 1 3.4 oz. instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 cup plain Greek yogurt
- 1 21 oz. can cherry pie filling (divided)
- 1 8 oz. container whipped topping, thawed
- Almond slivers (optional garnish)
- Cube cake into bite-sized pieces.
- Mix pudding with milk, fold in yogurt.
- Layer half cake, then ⅔ of cherry filling.
- Add rest of cake cubes, pour pudding mix over.
- Spread whipped topping evenly.
- Drizzle remaining cherry filling decoratively.
- Sprinkle with almonds.
- Chill at least 3 hours (overnight preferred).
- Serve cold.
Swap cherries for strawberries, blueberries, or peaches.
Toasted almonds or coconut add crunch.
Best made ahead so flavors blend.
