This No-Bake Cherry Cream Delight is an easy layered dessert made with soft angel food cake, creamy vanilla pudding filling, fluffy whipped topping, and sweet cherry pie filling.
Using a prepared angel food cake keeps the recipe simple, while several hours in the refrigerator allow the cake to absorb some of the creamy filling and cherry flavour. It is a light and refreshing dessert that is perfect for summer gatherings, potlucks, holidays, or anytime you need an easy make-ahead treat.
Why You’ll Love This Recipe
- Easy to customize with different fruit fillings
- No baking required
- Made with simple, convenient ingredients
- Light, fluffy, and creamy
- Easy to prepare ahead of time
- Perfect for potlucks and family gatherings
- Beautiful layers of cake, cream, and cherries
What You’ll Need
Ingredients
This simple no-bake dessert comes together with only six ingredients.
- Angel food cake – Provides the light and fluffy base of the dessert. A store-bought angel food cake works perfectly and makes preparation especially easy.
- Cherry pie filling – Adds sweet cherry flavour and creates the colourful layers and topping.
- Cream cheese – Gives the pudding filling a richer, creamier texture. Let it soften before mixing to prevent lumps.
- Instant vanilla pudding mix – Thickens the creamy filling and adds vanilla flavour. Make sure you use instant pudding rather than cook-and-serve pudding.
- Milk – Use cold milk to help the instant pudding thicken properly.
- Cool Whip or whipped cream – Creates the light and fluffy top layer. Homemade stabilized whipped cream can also be used for a topping that holds its shape longer.
Equipment I Used
How to Make It
Prepare the Angel Food Cake
Begin by ensuring your angel food cake is completely cooled. I used a store-bought cake, and it worked well for this recipe. Using a sharp knife, cut the cake into cubes about 1 inch in size, or alternatively, you can tear the cake into pieces with your hands. Set the cake pieces aside for layering.
Prepare the Pudding Mixture
In a medium-sized mixing bowl, combine the vanilla pudding mix and 2 cups of milk. Whisk together until the mixture is smooth and starts to thicken, about 2 minutes. In a separate bowl, blend the cream cheese until it is soft and smooth. Gradually add the pudding mixture to the cream cheese, mixing well until fully combined and smooth. This will create a rich and delicious pudding layer.
Layer the Cake and Fillings
Spread a layer of the angel food cake cubes evenly across the bottom of a 9×9 cake pan (metal or glass). Spoon some of the cherry pie filling over the cake layer, followed by some of the pudding mixture. Repeat the layering process—adding more cake cubes, cherry filling, and pudding—until all the cake, and pudding mixture are used up. Be sure to reserve about 1/4 of the cherry pie filling for the final topping.
Top with Whipped Cream
Evenly spread the whipped cream over the final layer of pudding, creating a smooth and creamy topping. (For a more stable and long-lasting topping, see my recipe for stabilized whipped cream.)
Take the reserved cherry pie filling and drop spoonfuls over the top layer of whipped cream. Use a spatula or the back of a spoon to gently spread the cherry filling, creating a visually appealing swirl pattern on top.
Tips for the Best Cherry Cream Delight
- Let the cream cheese soften before mixing so the filling is smooth and free of lumps.
- Beat the cream cheese by itself before adding the pudding mixture.
- Add the pudding mixture gradually instead of pouring it into the cream cheese all at once.
- Use cold milk so the instant pudding thickens properly.
- Make sure the angel food cake is completely cooled before assembling the dessert.
- Cut or tear the cake into evenly sized pieces so the layers are easy to serve.
- Remember to reserve some of the cherry pie filling for the final topping.
- Chill the assembled dessert for at least 4 hours before serving.
- Use stabilized whipped cream when preparing the dessert well in advance.
Variations
- Use another pie filling: Substitute blueberry, strawberry, raspberry, peach, or apple pie filling.
- Try another pudding flavour: Cheesecake, white chocolate, or lemon instant pudding would all create a slightly different dessert.
- Add almond flavour: Mix a small amount of almond extract into the cream filling to complement the cherries.
- Make individual desserts: Assemble the layers in small cups, jars, or dessert dishes for individual servings.
- Add chocolate: Sprinkle chocolate shavings or mini chocolate chips over the finished dessert.
- Use homemade angel food cake: A completely cooled homemade angel food cake can be used instead of store-bought.
- Add fresh fruit: Garnish each serving with fresh cherries, strawberries, blueberries, or raspberries.
Make-Ahead and Storage
Make Ahead
- Cherry Cream Delight is an excellent make-ahead dessert because it needs several hours to chill and set.
- Assemble the dessert, cover the pan, and refrigerate it for at least 4 hours or overnight before serving.
- The angel food cake can also be cut into cubes and the cream filling prepared one day ahead. Store the components separately in the refrigerator, then assemble the dessert when ready.
Refrigeration
- Keep the dessert covered tightly with plastic wrap or transfer leftovers to an airtight container.
- Store Cherry Cream Delight in the refrigerator for up to 3 days. The angel food cake will continue to soften as it sits, so the dessert has the best texture during the first 2 days.
- Because the dessert contains cream cheese, pudding, and whipped topping, keep it refrigerated until you are ready to serve it and return leftovers to the refrigerator promptly.
Freezing
- Freezing is not recommended. The pudding and whipped topping may separate or become watery after thawing, while the angel food cake can lose its light texture.
What to Serve With Cherry Cream Delight
Cherry Cream Delight is light enough to serve after a hearty family meal and works especially well at summer gatherings and potlucks.
- Serve it with hot coffee or tea.
- Pair it with iced coffee or homemade lemonade during the summer.
- Add fresh cherries or mixed berries alongside each serving.
- Include it on a dessert table with cupcakes, muffins, or fresh fruit.
- Garnish it with chocolate shavings, sliced almonds, or fresh mint.
- Serve it after a barbecue, picnic, or casual family dinner.
Frequently Asked Questions
Can I use a store-bought angel food cake?
- Yes. A store-bought angel food cake works very well and keeps this recipe quick and convenient.
- You can also use homemade angel food cake, but make sure it has cooled completely before cutting and assembling the dessert.
What kind of pudding should I use?
- Use one standard package of instant vanilla pudding mix. Cook-and-serve pudding will not thicken the same way when prepared using this method.
Can I use homemade whipped cream instead of Cool Whip?
- Yes. Whip 1 cup of whipping cream and use it in place of the Cool Whip.
- For a homemade topping that remains stable for longer, use stabilized whipped cream.
Can I use another flavour of pie filling?
- Yes. Blueberry, strawberry, raspberry, peach, or another favourite pie filling can be substituted for the cherry filling.
How long does Cherry Cream Delight need to chill?
- Refrigerate the assembled dessert for at least 4 hours. Chilling it overnight gives the layers even more time to set and makes it an excellent make-ahead dessert.
Why is my pudding filling runny?
- Make sure you use instant pudding mix, cold milk, and the exact amount of milk listed in the recipe.
- The filling will continue to thicken as the assembled dessert chills in the refrigerator.
Can I make Cherry Cream Delight the night before?
- Yes. This dessert is ideal for preparing the night before. Cover it tightly and refrigerate it overnight, then keep it cold until serving.
Can Cherry Cream Delight be frozen?
- Freezing is not recommended because the creamy layers may separate and become watery after thawing.
This No-Bake Cherry Cream Delight is an easy dessert that delivers plenty of flavour without requiring much preparation. The combination of fluffy angel food cake, creamy vanilla filling, whipped topping, and sweet cherries makes it a refreshing treat for holidays, potlucks, summer barbecues, and family gatherings.
Did you try this recipe? Leave a comment and let me know whether you used cherry filling or created your own fruit variation!
No-Bake Cherry Cream Delight
Equipment
- Stand mixer or electric hand mixer
- 9×9-inch cake pan
- Mixing Bowls
- Whisk
- Rubber spatula
Ingredients
- 1 prepared angel food cake completely cooled
- 1 can cherry pie filling
- 1 (8 ounces or 226 grams) cream cheese softened
- 1 package instant vanilla pudding mix
- 2 cups cold milk
- 1 container Cool Whip, thawed or 1 cup whipping cream, whipped
Instructions
- Cut the completely cooled angel food cake into approximately 1-inch cubes. Alternatively, gently tear the cake into bite-sized pieces. Set aside.
- In a medium mixing bowl, whisk the instant vanilla pudding mix and cold milk together for approximately 2 minutes, or until the mixture begins to thicken.
- In a separate mixing bowl, beat the softened cream cheese until completely smooth.
- Gradually add the pudding mixture to the cream cheese, mixing between each addition. Continue mixing until smooth and evenly combined.
- Arrange a layer of angel food cake pieces across the bottom of a 9×9-inch pan.
- Spoon some of the cherry pie filling over the cake, followed by some of the creamy pudding mixture. Repeat the layers until the cake and pudding mixture have been used. Reserve approximately one-quarter of the cherry pie filling for the topping.
- Spread the thawed Cool Whip or whipped cream evenly over the final pudding layer.
- Spoon the reserved cherry pie filling over the whipped topping. Gently spread or swirl the cherries across the surface.
- Cover the pan and refrigerate for at least 4 hours or overnight.
- Serve cold and keep leftovers refrigerated.
Notes
- Use instant vanilla pudding rather than cook-and-serve pudding.
- Cold milk helps the pudding thicken properly.
- Soften and beat the cream cheese before adding the pudding mixture to prevent lumps.
- Store-bought angel food cake works perfectly for this recipe.
- Chill for at least 4 hours before serving.
- Store covered in the refrigerator for up to 3 days.
- Freezing is not recommended because the creamy layers may separate after thawing.
- Blueberry, strawberry, raspberry, or peach pie filling can be substituted for the cherry filling.
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