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No Bake Cherry Pudding Cake

No Bake Cherry Pudding Cake

A chilled dessert of split sponge cakes, instant vanilla pudding, whipped topping, and cherry pie filling.
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Prep Time 4 hours 15 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 squares
Calories 280 kcal

Ingredients
  

Main Ingredients

  • 10 cream filled sponge cakes snack cakes, split in half lengthwise
  • 3.4 oz instant vanilla pudding mix 1 package
  • 2 cup cold whole milk
  • 8 oz whipped topping thawed
  • 21 oz cherry pie filling 1 can

Instructions
 

Cooking

  • Layer the base. Lay the split cakes cut side up in a 9x13 inch dish.
  • Make the pudding. Whisk pudding mix and cold milk 2 minutes, rest 5 minutes, then fold in the whipped topping.
  • Assemble. Spread the pudding over the cakes, then top with cherry pie filling.
  • Chill. Cover and refrigerate at least 4 hours, then cut into squares.

Notes

Substitutions: Strawberry or blueberry pie filling can replace the cherry.
Tips: Use cold milk so the pudding sets quickly.
Storage: Cover and refrigerate up to 3 days. Do not freeze.
Keyword Cherry Filling, Easy Dessert, no bake cherry pudding cake, No-Bake Dessert, Pudding Cake, Sponge Cake