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Heaven on Earth Cake

This irresistible no-bake "Heaven on Earth Cake" features layers of tender pound cake, a luscious cream cheese filling, rich vanilla pudding, and a cloud-like whipped topping, creating a truly divine experience with every bite.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base
  • 1 pound cake 10-12 oz, store-bought, cut into 1-inch cubes
For the Cream Cheese Layer
  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 frozen whipped topping 8 oz container, thawed
For the Pudding Layer
  • 2 instant vanilla pudding mix 3.4 oz packages
  • 3 cups cold milk whole milk recommended
For the Whipped Topping
  • 1 frozen whipped topping 8 oz container, thawed
For Garnish (Optional)
  • Chocolate shavings
  • Fresh berries
  • Sprinkles

Equipment

  • 9x13 inch baking dish
  • Large mixing bowls
  • Electric mixer (handheld or stand)
  • Whisk
  • Spatula

Method
 

Prepare the Cake Base
  1. Cut the store-bought pound cake into 1-inch cubes. Arrange the cake cubes in a single layer to cover the bottom of a 9x13 inch baking dish. Press them down gently to form a somewhat even base.
Prepare the Cream Cheese Layer
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Add the granulated sugar and vanilla extract, continuing to beat until well combined and fluffy.
  3. Gently fold in one (8 oz) container of thawed whipped topping until no streaks remain. Spread this mixture evenly over the pound cake base in the baking dish.
Prepare the Pudding Layer
  1. In a separate large mixing bowl, whisk together the two packages of instant vanilla pudding mix with the cold milk for about 2-3 minutes, until the mixture thickens.
  2. Carefully spoon and spread the thickened vanilla pudding over the cream cheese layer, making sure to cover it completely.
Add the Final Topping and Chill
  1. Spread the remaining (8 oz) container of thawed whipped topping evenly over the pudding layer.
  2. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and flavors to meld.
Serve and Garnish
  1. Before serving, if desired, garnish with chocolate shavings, fresh berries, or sprinkles.
  2. Cut into squares and serve cold.

Notes

For best results, use full-fat cream cheese and whole milk for the pudding layer.
This cake can be made a day ahead. Store leftovers covered in the refrigerator for up to 3-4 days.
Experiment with other instant pudding flavors like chocolate or butterscotch for a delicious variation.