Heaven on Earth Cake

 A light, no-bake dessert that layers airy cake, creamy pudding, and juicy cherries—perfect for gatherings when you want something sweet but simple.

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Why You’ll Love This Recipe

This isn’t a fussy dessert. It comes together in minutes with pantry staples, requires zero baking, and feeds a crowd. It’s fluffy, fruity, and just sweet enough—ideal for potlucks, church dinners, or nights when you need comfort without effort. Best of all? Everyone thinks you worked hard.

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Ingredients

• 1–2 store-bought angel food cakes (or 1 homemade), cubed
• 1 (3.4 oz) package instant vanilla pudding mix
• 1½ cups cold whole milk
• 1 cup plain Greek yogurt (full-fat recommended)
• 1 (21 oz) can cherry pie filling
• 1 (8 oz) container frozen whipped topping, thawed (e.g., Cool Whip)
• Toasted almond slivers, for garnish (optional)

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Step-by-Step Instructions

1. Cube the cake: Break or cut angel food cake into bite-sized pieces. Set aside.
2. Make the pudding: In a large bowl, whisk pudding mix and cold milk for 2 minutes, until thickened.
3. Add yogurt: Gently fold in Greek yogurt until smooth and fully combined.
4. Layer first half: Spread half the cake cubes in a 9×13-inch dish. Top with ⅔ of the cherry pie filling, spreading evenly.
5. Add remaining cake: Layer the rest of the cubed cake over the cherries.
6. Pour pudding: Spoon the pudding mixture over the top layer of cake, spreading gently to cover.
7. Top with whipped topping: Spread thawed whipped topping evenly over pudding.
8. Finish with cherries and almonds: Drizzle remaining cherry pie filling over the top. Sprinkle with toasted almond slivers if desired.
9. Chill: Refrigerate for at least 3 hours, or overnight for best texture.
10. Serve: Cut into squares and enjoy chilled.

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You Must Know

• Use cold milk for the pudding — it sets faster and smoother.
• Don’t stir the pudding after adding yogurt — folding preserves fluffiness.
• Let the whipped topping thaw completely but don’t leave it out too long, or it will deflate.
• Chilling overnight yields cleaner slices and deeper flavor melding.

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Storage Tips

• Keep covered in the refrigerator for up to 4 days.
• Do not freeze — the texture of the cake and whipped topping will break down.
• If surface dries slightly, lightly press plastic wrap directly onto the top before chilling.