Step 1: Prepare the Cake
- Cut the angel food cake into 1-inch cubes.
- Arrange half of the cubes in the bottom of a 9×13-inch dish.
Step 2: Add the Fruit
- Spread a layer of sliced strawberries and blueberries over the first cake layer.
- Top with the remaining cake cubes.
Step 3: Make the Cream Mixture
- In a large bowl, whisk together pudding mix and milk for about 2 minutes until thick.
- Gently fold in the sour cream (or yogurt) until smooth and creamy.
Step 4: Layer the Cream
- Spread the pudding mixture evenly over the cake and fruit layers.
- Smooth the top with a spatula.
Step 5: Add the Whipped Topping
- Spread the whipped topping evenly over the top.
- Garnish with extra berries, almond slices, or white chocolate curls.
Step 6: Chill & Serve
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to blend.
- Slice and serve cold — each bite will feel like a soft, fruity cloud!
Tips
- For a tropical twist, use pineapple chunks and coconut pudding mix.
- Want a tangy touch? Add a swirl of lemon curd under the whipped topping.
- Replace vanilla pudding with cheesecake pudding for a richer flavor.
Why You’ll Love This Version
No baking required
Light, creamy, and refreshing
Looks stunning but takes only minutes
Easy to customize with any fruit or pudding flavor
Would you like me to write a third version — like a Chocolate Heaven on Earth Cake with layers of brownies, chocolate pudding, and whipped cream