Heaven on Earth Cake Recipe: A Decadent Dessert Delight

1-2 store-bought angel food cakes, or homemade (see note for recipe link)

1 (3.4 oz.) package instant vanilla pudding mix

1 1/2 cups milk (preferably full-fat for creaminess)

1 cup plain Greek yogurt (adds a delightful tang and boosts protein)

1 (21 oz.) can cherry pie filling, divided (reserve some cherries for topping)

1 (8 oz.) container frozen whipped topping, thawed (for that cloud-like texture)

Almond slivers, garnished as needed (toasted, optional, for a nutty crunch)

Instructions:

Prepare the Angel Food Cake: Slice the angel food cake(s) into 1-inch cubes. If you’re up for making it from scratch, it’s a rewarding process that adds a personal touch to your dessert.

Mix the Pudding Layer: In a large mixing bowl, whisk together the instant vanilla pudding mix and milk until well combined and slightly thickened, about 2 minutes. Fold in the plain Greek yogurt until the mixture is smooth and creamy.

Layer the Cake: In a large trifle dish or glass bowl, layer half of the angel food cake cubes at the bottom. Spread half of the pudding mixture over the cake, followed by half of the cherry pie filling. Repeat the layers, finishing with the cherry pie filling.

Add the Whipped Topping: Gently spread the thawed whipped topping over the top layer of cherry pie filling, creating a smooth and fluffy top layer.

Garnish: Sprinkle toasted almond slivers over the whipped topping for a decorative and crunchy finish.

Chill: Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the pudding to set.

Serve: Scoop generous portions onto plates, ensuring each serving gets a bit of every layer. Enjoy the heavenly blend of flavors and textures that make this cake a celestial experience.

Notes: