If you’re looking for a dessert that’s simple to make yet irresistibly delicious, this No-Bake Cherry Cream Delight has you covered. With pillowy cubes of angel food cake, a creamy whipped filling, and a sweet cherry topping, every bite is soft, airy, and bursting with flavor. Whether you’re prepping for a holiday gathering, a summer potluck, or just craving a fuss-free treat, this layered dessert is a guaranteed crowd-pleaser. No oven, no stress—just pure, cherry-topped bliss.

What You’ll Need

Ingredients

• 1 Angel Food Cake
• 1 can of cherry filling Pie
• 1 8oz Cream cheese Block
• 1 pack vanilla pudding
• 2 C. of Milk
• 8oz Cool Whip thawed or 1 cup Whipping Cream, whipped

Equipment I Used

• Stand Mixer
• Cake Pan
• Mixing Bowl

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.

Make-Ahead Tips

This dessert is ideal for prepping in advance. Once assembled, cover and refrigerate the Cherry Cream Delight for at least 4 hours or overnight to help the flavors meld and the filling set perfectly. You can also prepare the individual components—whipped cream cheese filling and diced angel food cake—a day ahead and store them separately until you’re ready to assemble. For best texture, enjoy within 2–3 days of making.

Storage & Serving

Refrigeration:

• Store leftovers covered tightly with plastic wrap or in an airtight container in the fridge for up to 3 days.
• Because of the whipped filling, this dessert should always be kept chilled and not left at room temperature for more than 1–2 hours.

Freezing:

• Freezing is not recommended for this dessert, as the whipped cream filling and angel food cake may become watery or lose texture once thawed.