Also known as Cherry Angel Trifle, this no-bake dessert truly lives up to its name. With fluffy cubes of angel food cake layered with creamy pudding, cherry pie filling, and a cool whipped topping, it’s a sweet treat that looks just as heavenly as it tastes. Perfect for potlucks, holidays, or any time you need a crowd-pleaser!
Ingredients
Ad
- 1 prepared angel food cake (store-bought or homemade)
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 ½ cups milk (cold)
- 1 cup sour cream (or Greek yogurt for a lighter version)
- 1 (21 oz) can cherry pie filling (or use blueberry for variation)
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- ¼ cup sliced almonds (optional, for garnish)
Instructions
- Prepare Cake – Cut the angel food cake into 1-inch cubes.
- Make Pudding Layer – In a bowl, whisk pudding mix with cold milk until it begins to thicken. Fold in the sour cream until smooth and creamy.
- Assemble Layers – In a 9×13-inch dish, spread half of the cake cubes evenly. Spoon half of the cherry pie filling over the cake. Spread half of the pudding mixture over the cherries. Repeat the layers with the remaining cake, pudding, and pie filling.
- Top with Whipped Cream – Spread the whipped topping evenly over the top layer.
- Chill & Garnish – Refrigerate for at least 4 hours (overnight is best) to let flavors blend. Before serving, sprinkle sliced almonds on top for a nice crunch.
Tips & Variations
Ad
- Fruit Swap: Try blueberry, strawberry, or peach pie filling instead of cherry.
- Lighter Option: Use sugar-free pudding, light whipped topping, and low-fat Greek yogurt.
- Fancy Presentation: Layer everything in a trifle bowl for a stunning centerpiece dessert.
Ad
Leave a Comment