Strawberry Heaven On Earth Cake
Makes 12 Servings
Ingredients
- 3.4 ounce (96 ⅖ g) Instant vanilla pudding
- 1 ½ Cup (354 ⅞ ml) Whole Milk
- 1 Cup (230 g) Sour Cream ( OR greek yogurt)
- 14 ounce (397 g) angel food cake (cut into 1-inch cubes)
- 21 ounce (595 ⅓ g) strawberry pie filling
- 8 ounce (226 ⅘ g) non-dairy whipped topping
- 3 tablespoons (3 tablespoons) sliced almonds
Instructions
- In a medium mixing bowl, whisk together the vanilla pudding, milk, and sour cream until smooth and fully incorporated and it begins to thicken. Set aside.3.4 ounce Instant vanilla pudding, 1 ½ Cup Whole Milk, 1 Cup Sour Cream
- Cut the angel food cake into 1-inch cubes and then evenly layer half of it into the bottom of the baking pan.14 ounce angel food cake
- Spread about ⅔ of the strawberry pie filling on top and then layer the remaining angel food cake over it.21 ounce strawberry pie filling
- Evenly spread all of the vanilla pudding mixture over the cake layer and then top it with the Cool Whip.8 ounce non-dairy whipped topping
- Using a spoon, drop spoonfuls of the remaining strawberry pie filling over the cake. You can spread it around and make some swirls if you desire.
- Place in the refrigerator uncovered to chill for 4-6 hours, or even overnight for a more flavorful and moist cake. Refrigerating it will also help the layers to set.
- Right before serving, sprinkle with slivered almonds. Enjoy!3 tablespoons sliced almonds
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