Ingredients
Scale
- 16-ounce box angel food cake mix
- 21-ounce can strawberry pie filling
- 8-ounce block cream cheese
- 3.4-ounce box Jell-O vanilla instant pudding mix
- 1.5 cups whole milk
- 8-ounce container Cool Whip whipped topping
- Fresh lemon juice (optional)
- Sliced almonds (optional)
Instructions
- Prepare angel food cake as directed on the package and cut into 1-inch cubes.
- Place half of the cake cubes in an un-greased 9×9 inch baking dish.
- Spread about 2/3 of the strawberry pie filling over the cake layer.
- Add remaining cake cubes on top of the filling.
- In a medium bowl, blend softened cream cheese until smooth. Mix in pudding mix, whole milk, and optional lemon juice.
- Pour pudding mixture over layered cake and filling.
- Cover with plastic wrap and refrigerate 3-4 hours until set.
- Spread Cool Whip over the top, add remaining strawberry filling, and optionally garnish with sliced almonds before serving.
Notes
- Ensure cream cheese is softened before blending.
- Best served chilled.
- Customize with other fruits or toppings if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian