Cherry Vanilla Heaven Dessert is an angel food cake layered with cherries, vanilla pudding, and whipped cream! This light and fluffy dessert is easy to make and will be a favorite to share at a potluck or holiday gathering. For a similar dessert, try my Blueberry Lemon Heaven Dessert. If you love angel food, don’t miss my Coconut Angel Food Cake and Coconut Angel Food Cupcakes!
Cherry Vanilla Heaven Dessert
If it’s your turn to bring a dessert to your next party, don’t dread it. And, don’t just go buy something! Cherry Vanilla Heaven Dessert is super easy to put together, and the light cherry flavor is so delicious! This dessert was gone first out of all the other desserts the last time I shared it and everyone wanted the recipe. It looks a lot fancier than it is, and it is a recipe that everyone can make!
Ingredients & Substitutions
Angel Food Cake: To make this recipe even easier, buy an angel food cake from the store. Or, you could certainly make your own, too!
Pudding Layer: Grab a box of vanilla pudding mix and combine it with milk and heavy cream.
Cherry Pie Filling: If you prefer, make homemade cherry pie filling instead of using a store-bought filling.
Whipped Topping: Cool whip is delicious on this dessert, but I also recommend trying homemade whipped cream.
Almonds: Almonds are definitely optional for topping this dessert.
Variations to Cherry Vanilla Heaven Dessert
If you are not a fan of cherries, simply substitute the pie filling for a different flavor. I love blueberry or strawberry pie filling for this recipe. If you want your dessert a little thicker, use a square casserole dish instead. Since this is such an easy recipe, the more options you have, the better!
How to Store Cherry Vanilla Heaven Dessert
Store the cherry vanilla heaven dessert in the refrigerator, covered. It will last 1-2 days. I do not recommend freezing the dessert.
Creamy No Bake Desserts
Cherry Vanilla Heaven Dessert
Ingredients
- 1 whole Angel food Cake
Pudding
- 1 package (3.4 ounces) instant vanilla pudding
- 1 ½ cups (368 g) 2% or whole milk
- 1 cup (238 g) heavy cream
Toppings
- 1 can (21 ounces) cherry pie filling
- 8 ounces whipped topping, such as Cool Whip or homemade
- ¼ cup slivered almonds, for topping (optional)
Instructions
- Cut angel food cake into cubes. (This was by far the most time-consuming part of the entire recipe. Take your time and use a good serrated knife!)
Pudding
- In a large bowl combine vanilla pudding, milk, and heavy cream. Using a hand-held mixer, beat on medium-high for 2 minutes. Set aside.
Assemble the Dessert
- In a 9×13-inch baking dish, arrange ½ of the angel food cake cubes in a layer.
- Drop half of the cherry pie filling over top of the angel food cake cubes.
- Spoon vanilla pudding over the filling and spread evenly.
- Arrange the other half of the angel food cake cubes on top of the vanilla pudding layer.
- Carefully spread the remaining cherry pie filling over the angel food cake cubes.
- Top it off with the whipped topping and slivered almonds (optional).
- Place in the refrigerator for 3-4 hours. Serve cold.
Video
Did you make this recipe?
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I can still see my Mother Ruth making angel food cake from scratch. Held the large bowl between her knees as she slowly folded in the whipped egg whites. I believe she used the remaining egg yolks to make a chiffon daffodil cake & or a pudding of some sort. I myself only made an angel food once long ago. Made it for Jerry’s 25th B-day when we were dating. Guess I was trying to impress him. Turned out fine though never attempted again. As my Mother also did, I began using the box mixes & they are actually quite good.
This is also good with crushed pineapples in a layer with the cherry pie filling.
I will have to try ,look delicious and easy
Guess what Amanda,
I made your cheesecake with 5 8oz pkgs cream cheese and it turned out perfect. You’re so great and funny and fun. It’s a lot like watching myself! I appreciate what you do and what you share with us.
I hope you have a Merry Christmas🎄
Thank you, sweet Susan! And Merry Christmas to you too!
He Amanda: My grandma used to make something similar, it was called “Pineapple Angel Delight”. Wonder if you’ve heard of that particular version. Thanks
Love your I Am Baker recipes. Question, may I replace the instant pudding with cooked stove top pudding in your recipes? I don’t care for instant pudding. Thank you for your recipes & answering my question.
Yes, you definitely can! 🙂
I would also make my own pudding as well as cherry pie filling. Takes more time, but I don’t like canned pie filling. Recipe sounds great.
Would this be good to make a day in advance?
I saw this same recipe us I g sour cream instead of heavy cream. Which is true?
Both? It is possible for 2 different recipes to exist.
Yes it’s true. I have that recipe and I’ve made it for over 25 years. I use sour cream instead of the cream. This is the 1st time I’ve seen it with cream. I might try it and see which is better. The sour cream gives it a little tang that the cream wouldn’t. I’ve also used French vanilla pudding mix and that is yummy too
Is it possible to use real whipped cream instead of the whipped topping (disagrees with me)? Will the shipped cream hold up?