Ingredients
Scale
- 16-ounce box angel food cake mix
- 21-ounce can strawberry pie filling
- 8-ounce block cream cheese
- 3.4-ounce box vanilla instant pudding mix
- 1.5 cups whole milk
- 8-ounce container whipped topping
- Fresh lemon juice (optional)
- Sliced almonds (optional)
Instructions
- Prepare the angel food cake as directed on the package. 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 until fully combined.
- Pour the pudding mixture over the layered cake and filling.
- Cover with plastic wrap and refrigerate for 3–4 hours until set.
- Spread whipped topping over the top and add remaining strawberry filling.
- Optionally garnish with sliced almonds before serving.
Notes
- Ensure the cream cheese is fully softened before blending for a smooth texture.
- This cake is best served chilled.
- Customize by adding other fruits or toppings if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
- Diet: Vegetarian