Description
This luscious, no-bake dessert combines fluffy angel food cake, fresh cherries, vanilla pudding, and whipped topping for a delightfully fresh and indulgent treat. Perfect for summer gatherings, it’s a heavenly layer of sweet-tart cherry filling and creamy textures that melt in your mouth.
Ingredients
1 (14-oz) angel food cake, cut into 1-inch cubes
3 cups fresh cherries, pitted and halved
1/4 cup granulated sugar (adjust to taste)
1 tbsp lemon juice
1 tsp cornstarch, mixed with 1 tbsp water
1 (3.4-oz) package instant vanilla pudding mix
1 1/2 cups cold whole milk
1 cup sour cream
1 (8-oz) container frozen whipped topping, thawed
Optional: Toasted sliced almonds
Instructions
Make Fresh Cherry Filling: In a saucepan, combine cherries, sugar, and lemon juice. Simmer over medium heat for 5-7 minutes until the cherries soften. Stir in the cornstarch slurry and cook for 1 minute until thickened. Let it cool completely.
Prepare Pudding: Whisk the vanilla pudding mix and milk together until thickened (2 minutes), then whisk in the sour cream.
Layer the Cake: In a 9×13-inch dish, place half the cake cubes. Spread half the cherry mixture over the cake. Top with half the pudding, then half the whipped topping.
Repeat Layers: Repeat with the remaining cake, cherry mixture, pudding, and whipped topping.
Chill: Cover and refrigerate for 4-8 hours (or overnight) to allow the flavors to meld. Garnish with fresh cherries and toasted almonds before serving.
Notes
Use a serrated knife for cleaner cuts of the angel food cake.
For better stability, substitute sour cream with plain Greek yogurt.
Ensure the cherry mixture is completely cool before layering.
Thaw frozen whipped topping overnight in the fridge for smoother spreading.
Toast almonds lightly for enhanced crunch and aroma.
For a healthier version, swap sugar with honey or maple syrup, use coconut whipped topping, and try almond milk instead of whole milk.
Replace cherries with strawberries or raspberries for a seasonal twist.
Store leftovers tightly and refrigerate for up to 3 days. Do not freeze the assembled cake, as it may affect the texture.
- Prep Time: 20
- Cook Time: 10
- Category: Featured
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 30g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg