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Heaven on Earth Cake Ingredients. You'll need: 1 angel food cake (a pre-made cake or bake a boxed angel food cake mix and let it cool) 1 can (540 milliliters, 18 ounces) cherry pie filling. Cheesecake or white chocolate pudding are especially delicious! SOUR CREAM: You can easily swap out sour cream with plain greek yogurt, or try using a.
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How to Make Heaven on Earth Cake. Step 1. Arrange half of the cake in a layer on the bottom of a cake pan. Step 2. Pour 2/3 of the cherry pie filling over the cake layer. Step 3. Top the layer of pie filling with the remaining cake. Set aside.
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Add Cake Pieces and Cherry Pie Filling to the Pan: Add half of the cubes of angel food cake to the bottom of a 9×13-inch dish. Top with ⅔ of the cherry filling, and then layer the remaining angel food pieces over the cherries. Cover with Pudding: Spread the thickened vanilla pudding mixture over the cake.
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How To Make Heaven On Earth Cake. One - Place half of your cake on the bottom of a cake pan. Two - Layer 2/3 of the pie filling evenly over the cake. Three - Put the rest of the cake pieces over the pie filling. Four - Mix the pudding, milk and sour cream together until it is thick and smooth. Five - Pour the pudding mixture evenly.
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Instructions. Cut the angel food cake into bite size pieces (approximately 1 inch cubes). Layer half of the cake pieces in the bottom of a 9X13 baking pan. Top with 2/3 of the can of the cherry pie filling. Then top with the remaining cake pieces. Whisk together the milk and the pudding.
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Stir with a wire whisk, for 1-2 minutes, until it's thoroughly combined, smooth, and thick. * Let it sit for a few minutes to thicken up, before using, if needed. It should thicken up fairly quickly because of the sour cream and whole milk fat. Spread the pudding mixture over top the angel food cake layer.
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Cut angel food cake into cubes. Set aside. In a bowl, whisk together pudding mix, milk, sour cream, and almond extract. Set aside. In a 13×9 baking dish, lay half of the cake cubes in the bottom of the pan. Spoon 3/4 of the cherry pie filling over the cake.
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In a mixing bowl, whisk together the instant vanilla pudding mix, milk, and sour cream or plain Greek yogurt until smooth. If desired, add almond extract for an extra layer of flavor. Layer Up. In a trifle bowl or a large glass dish, create a layer using half of the angel food cake cubes. Spoon & Spread.
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Cut the angel food cake into 1-inch cubes with a long serrated knife, using a sawing motion to avoid crushing the cake cubes. 3. Evenly layer half of the moist angel food cake into the bottom of the baking pan. 4. Spread about ⅔ of the strawberry pie filling on top. 5. Then layer the remaining angel food cake over it.
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Cover with the remaining cake pieces and gently press down to create an even layer. Spread the pudding mix evenly over the cake pieces. Top with the cool whip and spread evenly to the edges. Dollop the remaining pie filling over the cool whip. Loosely cover with plastic wrap and refrigerate for at least 4 hours.
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Slice the angel food cake into bite-sized chunks. In a large bowl, stir the pudding mix and cold milk until combined. Gently mix in the Greek yogurt until well-blended. Layer half of the cake slices into a 9×13-inch baking dish or a trifle pan. Top with 2/3 of the cherry pie filling.
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Instructions. Layer half of the cake pieces evenly on the bottom of a 9×13 baking dish. Pour 2/3 of the cherry pie filling evenly over the cake. Layer the remaining cake pieces over the cherry filling. In a medium mixing bowl, stir together pudding mix (1 box), milk (1 1/2 cups), and sour cream (1 cup), then smooth.
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In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside. In a 9x13 baking dish, arrange 1/2 of cake cubes in a layer. Spoon 2/3 of cherry pie filling over cake. Place the remaining 1/2 of the cake on top of the pie filling. Spoon pudding over cake and spread evenly.
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In a 13 * 9 baking dish, placing half of cake cubes in bottom of pan. Placing half a spoonful of cherry pie filling on top of cake. Repeat the cake layer. Pour pudding on surface of cake & divide it evenly. Spoon the cold whisk over the pudding layer. Place the remaining pie filling on top. Putting cake in fridge for 4 h or .
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In a large bowl, whisk the pudding mix, milk, and sour cream together for 2 minutes until smooth. Let it sit for about 5 minutes. 3. Assemble the cake. Layer half of the cake cubes in a 9 x 13 cake pan. Spread the cherry filling evenly over the cake cubes. Layer the remaining angel food cake cubes over the pie filling.
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SECOND STEP: In a mixing bowl, combine the sour cream, pudding mix and the milk and beat until smooth and starting to thicken. Set to the side. In a 9 x 13 baking pan, using half of the cake cubes, place a layer of cubes in the bottom of the pan.
