Heaven on Earth Cake is a dreamy, no-bake dessert layered with angel food cake, strawberry pie filling, pudding, and whipped topping! Simple and delicious!A FRUITY AND CREAMY LAYERED DESSERTThis Heaven On Earth Cake is such a fun treat. Now, you might be thinking, oh, Ive seen this cake before., but this one is BETTER than the others! Plus, if youre a person who doesnt care for desserts that use Greek yogurt or sour cream, youll love this one because I didnt use it! Most recipes for this cake call for sour cream or Greek Yogurt, but this dessert is made with cream cheese instead. The optional lemon juice can add that tang if you like the flavor, but if you dont want it, leave it out. This cake truly is heavenly- the perfect flavor and texture!FREQUENTLY ASKED QUESTIONS:Can I use a store bought angel food cake instead? Absolutely! Instead of making the cake yourself, you can pick up one already baked at the store to make this even faster to prepare. Just remember you are only using HALF of the cake. Do I use all of the prepared angel food cake? No. You wont be using the whole angel food cake with this recipe as its written. If you want to use all of the angel food cake, you can double this recipe. If you dont have an angel food cake pan, you can use a couple of loaf pans or a 913-inch pan instead. Can I use other flavors of cake? I think you could also do this with pretty much any type of prepared cake (it just wont be as light as it is with the angel food cake). Pound cake or even a yellow cake would all work. I hate cream cheese, what else can I use? I do not think this is a strong cream cheese flavor at all. I think you might be surprised how good it is in this. I suppose you could just leave it out or use whatever you normally use in place of cream cheese. Can I use a different pie filling? This can really be done with any pie filling they think would go well with the other flavors: blueberry, cherry, peach, etc. How long are leftovers good for? Typically, leftovers are good if stored in the fridge for up to 4-5 days. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)angel food cake mix prepared according to directions in two loaf pans or in an angel food cake pan.strawberry pie filling other pie filling can be used. Sugar free could also be used.box of Jell-O vanilla instant pudding mix be sure youre grabbing the instant pudding mix not the Cook and Serve as theyll yield wildly different results. Sugar free pudding could also be used. block cream cheese softened to room temperature. Use these Tips to Soften Cream Cheese Quickly if you need them.whole milk I find this best with whole milk. You could use 2% but we all agreed that whole milk was best.fresh lemon juice this is optional and Id recommend using fresh lemon juice instead do the strong acid tasting bottled juice. While the lemon juice isnt necessary, it adds the bit of tang that cuts a bit of the overall sweetness.Cool Whip Any whipped topping brand will work. Just grab the smaller tub of it.sliced almonds and mint these are optional and just used for garnish.HOW TO MAKE HEAVEN ON EARTH CAKE:Take one loaf of angel food cake (or half of a store bought angel food cake), and cut into 1-inch cubes. Note: If you made the cake into two loaf pans using a cake mix, you will only be using one loaf pan for this recipe. Freeze or store the other one for later.Add half of the pieces in a single layer on the bottom of an ungreased 99 inch baking dish. Metal or glass works. Spoon 2/3 of the can of strawberry pie filling over the cake as evenly as possible. Add the remaining cake pieces in an even layer over the pie filling. Set aside.In a medium mixing bowl, add the softened cream cheese and use a hand mixer to cream it until smooth. Add the pudding and milk and slowly mix until fully incorporated and smooth. Pour all the pudding over the dessert. Cover and refrigerate for 4-5 hours to allow the pudding to set. Once set, stir the cool whip to make it creamy and spread evenly over the top of the dessert. Add the remaining pie filling and swirl over the top.Top with sliced almonds and refrigerate until ready to serve. Add a sprig of mint to the top of each piece if desired for a fun flare!CRAVING MORE RECIPES?Cherries in the Snow CakeStrawberry Angel DessertStrawberry Shortcake CakeStrawberry DelightStrawberry Tiramisu PrintHeaven on Earth CakeA creamy, fruity dessert cake with layers of angel food cake, pudding, Cool Whip, and strawberry pie filling.Course DessertCuisine AmericanPrep Time 10 minutes minutesChill Time 4 hours hoursTotal Time 4 hours hours 10 minutes minutesServings 9Calories 350kcalAuthor Brandie SkibinskiIngredients16 ounce box angel food cake mix, prepared according to directions (see notes below)21 ounce can strawberry pie filling8 ounce block cream cheese, softened to room temperature3.4 ounce box of Jell-O vanilla instant pudding mix1 cup whole milk2 teaspoons fresh squeezed lemon juice (optional)8 ounce container Cool Whip whipped topping, thawedsliced almonds and mint for garnish (optional, for garnish)InstructionsCut the prepared angel food cake in half and cut into 1-inch cubes. Only half the cake is used in this recipe.Note: If you made the cake into two loaf pans using a cake mix, you will only be using one loaf pan for this recipe. If you made the cake in an angel food cake pan, you will only be using HALF the cake. Freeze or store the rest for later.Add half of the cut cake pieces in a single layer on the bottom of an un-greased 99 inch baking dish. Metal or glass works. Spoon 2/3 of the can of strawberry pie filling over the cake as evenly as possible. Refrigerate the remaining pie filling, you will use this for topping before serving. Add the remaining cake pieces in an even layer over the pie filling. Set aside. In a medium mixing bowl, add 8 ounce block cream cheese, softened to room temperature and use a hand mixer to cream it until smooth.Add 3.4 ounce box of Jell-O vanilla instant pudding mix, 1 cup whole milk and 2 teaspoons fresh squeezed lemon juice (if using) and slowly mix until fully incorporated and smooth. Pour all the pudding mixture over the dessert. Cover and refrigerate for 3-4 hours to allow the pudding to fully set and the flavors to meld.Once set, spread 8 ounce container Cool Whip whipped topping, thawed evenly on the top of the dessert.Add the remaining pie strawberry pie filling and swirl over the top. Top with sliced almonds and mint for garnish and refrigerate until ready to serve. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.You can make the angel food cake mix using two loaf pans or an angel food cake pan. You will only be using HALF of the prepared angel food cake for this recipe. To use it all, you will need to double this recipe and use a 913-inch baking dish. Alternatively you can use buy a store-bought angel food cake and cut that in half to use in this recipe.NutritionCalories: 350kcal | Carbohydrates: 67g | Protein: 9g | Fat: 5g | Sodium: 538mg | Fiber: 1g | Sugar: 46g