Heaven on Earth Cake (Print Version)
# Ingredients:
→ Main Components
01 -
16 ounce box angel food cake mix, prepared according to directions
02 -
21 ounce can strawberry pie filling
03 -
8 ounce block cream cheese, softened to room temperature
04 -
3.4 ounce box Jell-O vanilla instant pudding mix
05 -
1 ½ cups whole milk
06 -
2 ½ teaspoons fresh squeezed lemon juice (optional)
07 -
8 ounce container Cool Whip whipped topping, thawed
→ Garnish
08 -
Sliced almonds (optional)
09 -
Fresh mint leaves (optional)
# Instructions:
01 -
Cut the prepared angel food cake in half and slice into 1-inch cubes. Use only half the cake for this recipe.
02 -
Place half the cut cake pieces in a single layer at the bottom of a 9x9 inch un-greased baking dish. Spread 2/3 of the strawberry pie filling evenly over the layer. Save the remaining filling for topping.
03 -
Add the remaining cake pieces in an even layer over the pie filling and set aside.
04 -
In a medium mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Add vanilla pudding mix, milk and optional lemon juice, then mix until fully incorporated and smooth.
05 -
Evenly pour the pudding mixture over the layered cake and filling.
06 -
Cover and refrigerate for 3-4 hours to allow the pudding to fully set and flavors to meld.
07 -
Spread the thawed Cool Whip evenly over the top of the chilled dessert.
08 -
Top with the remaining strawberry pie filling and swirl to distribute. Garnish with sliced almonds and mint leaves if desired. Keep refrigerated until ready to serve.
# Notes:
01 -
This dessert is ideal for make-ahead preparation as it requires chilling to set properly.
02 -
If angel food cake is not available, substitute a light sponge cake.