Description
A delightful no-bake Cherry Angel Pie with layers of angel food cake, cherry filling, and creamy pudding.
Ingredients
Scale
- 1 (14-ounce / approx. 400 g) angel food cake, prepared and cut into pieces
- 1 (3.5-ounce / approx. 99 g) box instant vanilla pudding mix
- 1 1/2 cups (360 ml) milk
- 1 cup (240 ml) sour cream
- 1 (21-ounce / approx. 595 g) can cherry pie filling
- 1 (8-ounce / approx. 227 g) tub Cool Whip or other whipped topping, thawed
- Crushed almonds, quantity as desired for garnish
Instructions
- Step 1: Arrange half of the angel food cake pieces evenly across the bottom of a 9×13 baking dish. This forms a solid base for the layers and ensures a balanced dessert.
- Step 2: Pour about two-thirds of the cherry pie filling evenly over the cake pieces. This adds moisture and fruit flavor that will soak into the cake.
- Step 3: Place the remaining angel food cake pieces on top of the cherry filling layer, creating height and texture in the dessert.
- Step 4: In a medium mixing bowl, whisk together the instant vanilla pudding mix, milk, and sour cream until smooth and thick, about 2 to 3 minutes, ensuring there are no lumps which could affect texture. If the pudding is too runny after mixing, stir in an additional 1/4 cup instant pudding mix after 5 minutes to thicken.
- Step 5: Spoon a generous amount of the thawed whipped topping over the pudding mixture. Spread evenly with a spatula to cover the pudding layer fully, creating a fluffy and smooth finish.
- Step 6: Cover the assembled dish with plastic wrap to avoid absorbing fridge odors and chill for 4 to 5 hours. If the cake is not firm after this time, continue chilling up to 1 additional hour. Before serving, garnish the top with the remaining cherry pie filling and crushed almonds.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 1 day to maintain its texture and prevent the cake from softening excessively.
- Refrigeration: Cover tightly and refrigerate in an airtight container for up to 3 days to keep the pudding layer firm and cherries fresh.
- Freezing: Place in a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator before serving to preserve texture.
- Use full-fat sour cream or mix low-fat sour cream with 1/4 cup Greek yogurt to maintain creaminess and texture in the pudding layer.
- To prevent soggy cake layers, add 1 tablespoon gelatin to the pudding mix before adding milk to reduce excess moisture.
- If layers shift or start to slide, gently press down on the top layer with a spatula before chilling to compress layers evenly.
- This is a no-bake, chilled dessert and is served cold. Do not heat; serve directly from the refrigerator after chilling.
- Serve alongside fresh strawberries or a light fruit salad to complement the creamy and fruity flavors.
- A scoop of vanilla ice cream or a dollop of additional whipped cream pairs well with this dessert.
- For a festive presentation, layer portions in parfait glasses with fresh berries or Greek yogurt, or incorporate into a trifle with mixed fruits and custard.
- Drizzle with chocolate sauce or add extra cherry pie filling on top for additional flavor and decoration.
- Substitute the cherry pie filling with other fruit pie fillings like strawberry or blueberry for a different flavor profile.
- Use low-fat or Greek yogurt in place of sour cream to modify the recipe for a lighter texture.
- For vegan adaptation, use a vegan angel food cake, a non-dairy milk and pudding mix, dairy-free sour cream alternative, and coconut-based whipped topping, though these substitutions are not specified in the original content.
- Choose high-quality frozen or canned cherry pie filling with whole cherries and moderate sweetness for best flavor.
- The angel food cake should be light, airy, and fresh to provide the signature fluffy texture.
- Use a premium vanilla instant pudding mix for smooth and creamy results.
- Sour cream adds tanginess and richness; full-fat is preferable for texture.
- Cool Whip or similar whipped topping should be fully thawed before spreading to achieve even and smooth layering.
- Crushed almonds add texture contrast on top but are optional depending on dietary preferences.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg