Description
Blueberry Heaven On Earth Cake is a luxurious, no-bake trifle that captures the essence of comfort. By layering airy cubes of angel food cake with velvety vanilla pudding, tangy Greek yogurt, and rich blueberry pie filling, this dessert achieves a perfect balance of textures. It is the ultimate make-ahead treat, designed to meld into a cohesive, elegant masterpiece as it chills. Ideal for warm afternoons or busy gatherings, this stress-free cake is a guaranteed crowd-pleaser that celebrates simplicity and the sweetness of the present moment.
Ingredients
1 box (3.4 oz) instant vanilla pudding mix
1 1/2 cups whole milk, well-chilled
1 cup full-fat Greek yogurt
14 ounces angel food cake, cut into cubes
21 ounces blueberry pie filling
2 cups whipped topping, thawed
Instructions
In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.
Fold in the Greek yogurt until the mixture is well combined and creamy.
Place a layer of angel food cake cubes at the bottom of a trifle dish or deep glass pan.
Spread a portion of the pudding mixture over the cake layer.
Top with a generous layer of blueberry pie filling.
Repeat the layers of cake, pudding, and blueberry filling until all ingredients are used, ending with a final layer of whipped topping.
Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to absorb the moisture and flavors.
Serve chilled directly from the dish.
Notes
For the best texture, ensure the cake is cut into uniform, bite-sized cubes. You can garnish the top with fresh blueberries or a light dusting of powdered sugar before serving. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 32g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg