Description
A no-bake, light and luscious layered dessert made with fluffy angel food cake, creamy vanilla pudding, and sweet strawberry pie filling — perfect for spring and summer gatherings.
Ingredients
1 store-bought angel food cake (or homemade), cut into 1-inch cubes
1 (21 oz) can strawberry pie filling
1 (3.4 oz) package instant vanilla pudding mix
1½ cups cold milk
1 cup sour cream (or plain Greek yogurt)
1 (8 oz) tub whipped topping (like Cool Whip), thawed
Fresh strawberries for garnish (optional)
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
- Stir in the sour cream until smooth and fully combined. Set aside.
- In a 9×13-inch baking dish, layer half of the cubed angel food cake evenly across the bottom.
- Spoon half of the strawberry pie filling over the cake cubes, spreading gently to cover.
- Pour half of the pudding mixture over the strawberries and spread evenly.
- Repeat the layers: add the remaining cake cubes, followed by the rest of the strawberry filling and the remaining pudding mixture.
- Spread the whipped topping over the entire surface, smoothing it with a spatula.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set.
- Before serving, garnish with fresh strawberries and cut into squares. Serve chilled.
Notes
You can substitute Greek yogurt for sour cream for a tangier taste.
Try different pie fillings like blueberry, cherry, or mango for variety.
Best made a day ahead to let the flavors meld together.
Store covered in the refrigerator for up to 3 days.
Not recommended for freezing due to texture changes after thawing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 285
- Sugar: 24g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
