If you are looking for something utterly indulgent and delicious, this strawberry heaven on earth cake will be a winner. Layers of moist angel food cake, creamy vanilla pudding, strawberry pie filling, and whipped cream create an unforgettable dessert that comes together in minutes.

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INGREDIENTS

10 ounces premade angel food cake, or a boxed angel food cake mix prepared according to box directions, cut into 1-inch cubes
21 ounces strawberry pie filling
3.4 ounces vanilla instant pudding mix
1⅔ cups cold whole milk
1 cup sour cream
8 ounces whipped topping, thawed

INSTRUCTIONS

Lightly spray a 9×9-inch glass baking dish with cooking spray. Set it aside.

Layer half of the cubed angel food cake on the bottom of the prepared baking dish.

Evenly spread ⅔ of the strawberry pie filling on top of the cubed angel food cake.

Layer the remaining angel food cake cubes on top of the strawberry pie filling.

Using a medium-sized mixing bowl, whisk together the cold milk and the sour cream until the mixture is well incorporated and no lumps are visible.

Whisk in the instant pudding mix and continue whisking until the mixture is smooth and just beginning to thicken.

Evenly spread the milk mixture over the top of the angel food cake cubes.

Using an offset spatula, evenly spread the thawed whipped topping.
Spoon the remaining strawberry pie filling in dollops across the whipped topping. Using a butter knife, gently swirl the pie filling.

Cover tightly and chill in the refrigerator for at least 8 hours or overnight.

Keep the cake in the fridge until you are ready to serve.

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