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No-Bake Cherry Cream Delight

This easy No-Bake Cherry Cream Delight layers fluffy angel food cake with creamy vanilla pudding filling, whipped topping, and sweet cherry pie filling. It is a light, refreshing, and easy make-ahead dessert
Course Dessert
Cuisine American
Keyword cherry angel food cake dessert, Cherry Cream Delight, cream cheese cherry dessert, easy no-bake dessert, layered cherry dessert, no-bake cherry dessert, potluck dessert
Prep Time 20 minutes
Chilling Time 4 hours
Servings 9
Author Little Messy Kitchen

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.