(Also known as Cherry Angel Trifle)
A creamy, fruity, no-bake dessert layered with light angel food cake, cherry pie filling, pudding, and whipped topping.
Ingredients:
- 1 prepared angel food cake, cut into cubes (or 2 loaf-style cakes)
- 1 (21 oz) can cherry pie filling
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup plain or vanilla Greek yogurt
- 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed
- Optional garnish: slivered almonds or extra cherry pie filling
Instructions:
- Prepare the Pudding Layer:
- In a mixing bowl, whisk together vanilla pudding mix and cold milk until thickened.
- Stir in Greek yogurt until smooth and well combined. Set aside.
- Layer the Cake:
- In a 9×13-inch baking dish, add half of the cubed angel food cake to form a base layer.
- Add Cherry Filling:
- Spoon half of the cherry pie filling over the cake cubes.
- Add Pudding:
- Spread the entire yogurt-pudding mixture evenly over the cherry layer.
- Top with Remaining Cake:
- Add the rest of the cubed angel food cake on top of the pudding layer.
- Add Whipped Topping:
- Spread the thawed whipped topping over the top of the cake cubes, making sure it covers everything.
- Final Touches:
- Spoon the remaining cherry pie filling over the whipped topping.
- Optional: Sprinkle with slivered almonds for added texture and presentation.
- Chill:
- Refrigerate for at least 4 hours, but overnight is best to allow flavors to meld and the cake to absorb moisture.
Serving Tips:
- Serve cold, directly from the fridge.
- This dessert gets better the longer it sits — perfect for making a day ahead of time!
