Description
A luxurious American dessert combining airy angel food cake, tangy strawberry filling, and silky vanilla pudding. The layers are set in the fridge to create a stable, layered masterpiece perfect for celebrations.
Ingredients
16-oz angel food cake mix
21-oz strawberry pie filling, undiluted
8-oz full-fat cream cheese
3.4-oz vanilla instant pudding
1.5 cups whole milk, refrigerated
8-oz Cool Whip
1 tsp fresh lemon juice (optional)
2 tbsp sliced almonds (optional)
Instructions
Prepare Angel Food Cake: Bake the mix using the tube pan method as per package instructions. Cool completely on a wire rack and dice into 1-inch cubes.
Assemble Base Layers: In a 9×9-inch ungreased container, layer half the cake cubes. Spread â…” of the strawberry filling using a bench scraper for even coating. Top with remaining cake cubes and gently compress.
Create Vanilla Pudding Layer: In a bowl, whip room-temperature cream cheese until smooth. Gradually mix in pudding and whole milk on medium speed until a ribbon forms. Stir in Cool Whip for a mousse-like texture.
Set Refrigerated Layers: Evenly pour the pudding mixture over the cake layers. Smooth the surface and refrigerate for 4 hours. Top with additional Cool Whip and toasted sliced almonds before slicing into 12 portions.
Notes
Use non-hydrogenated Cool Whip for a clean flavor.
Whip cream cheese and pudding until fully aerated and pale yellow.
Toast almonds lightly for nutty depth before assembling.
Refrigerate for at least 4 hours; can be prepared up to 24 hours in advance.
Best served chilled, garnished with fresh strawberries if desired.
- Prep Time: 15
- Cook Time: 25
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American