Cherry Angel Delight

Cherry Angel Delight Recipe

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Jean McDaniel


So easy and no cooking. It is even better if you can hold off eating it for at least 12 hours. The cake melts and the flavors meld together. I usually make mine the night before for a meal the following day.

★★★★★ 1 vote
30 Min


angel food cake
2 can(s)
cherry pie filling
16 oz
heavy whipping cream
1 pkg
instant vanilla pudding (large)
1 can(s)
condensed milk (eagle brand type)
1/2 tsp
almond extract


1Slice cake in thin slices using a very sharp bread knife. Lay half of slices side by side in a 9x13 pan. Fill in the spaces with scrapes of the cake.
2Beat the whipping cream in a medium size bowl
on medium for a minute or so to add depth to the cream, but not peaks. Mix in pudding and beat another minute. Fold in condensed milk and almond extract. This will make a nice cream that will set up after put on the cake.
Spread one can of cherry pie filling on top of the cake and then half the cream mixture. Repeat with the remainder of the cake, other can of cherry pie filling and finish with cream.
3Cover and refrigerate for at least 6 hours. The longer you can hold off cutting it the better it will be.

About Cherry Angel Delight

Course/Dish: Cakes
Other Tag: Quick & Easy