Description
A light and creamy no-bake dessert made with angel food cake, vanilla pudding, sweet strawberries, and whipped topping. It’s the perfect summer treat!
Ingredients
Units
Scale
- 1 store-bought or homemade angel food cake, cut into cubes
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 1 (21 oz) can strawberry pie filling
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1/2 cup fresh strawberries, sliced (for garnish)
- 1/4 cup sliced almonds or white chocolate shavings (optional)
Instructions
- Prepare the pudding – In a medium bowl, whisk together the vanilla pudding mix and cold milk until smooth. Let it sit for 2 minutes to thicken, then stir in the sour cream.
- Layer the cake – In a 9×13-inch baking dish, spread half of the angel food cake cubes evenly.
- Add strawberry filling – Spoon half of the strawberry pie filling over the cake layer.
- Spread the pudding – Pour half of the pudding mixture over the strawberries and spread evenly.
- Repeat layers – Add the remaining angel food cake, followed by the rest of the strawberry pie filling and pudding mixture.
- Top with whipped topping – Spread the whipped topping evenly over the top.
- Chill – Cover and refrigerate for at least 4 hours (or overnight) to allow the flavors to blend.
- Garnish & serve – Before serving, top with fresh strawberry slices and optional almonds or white chocolate shavings.
Notes
- Swap strawberry pie filling with fresh macerated strawberries for a fresher taste.
- Try using cheesecake or white chocolate pudding mix for a twist.
- For extra crunch, sprinkle crushed graham crackers or vanilla wafers on top.
Nutrition
- Calories: 220
- Sugar: 25g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg