meet heaven on earth cake the no bake dessert youll want to make all summer long

Meet Heaven on Earth Cake The No Bake Dessert You'll Want to Make All Summer Long

This heaven on earth cake is an easy summer no-bake dessert that can be made up to 2 days ahead. Airy angel food cake cubes are layered with cherry pie filling and rich vanilla pudding, then topped with swirls of whipped topping and more cherry filling.

Ingredients:

1 (14 ounce) purchased angel food cake, cut into 1-inch pieces
1 (21 ounce) can cherry pie filling, divided
1 (3.4 ounce) package vanilla instant pudding mix and pie filling (such as jell-o®)
1 1/2 cups whole milk or half-and-half
1 cup sour cream
1 (8 ounce) container frozen whipped topping, thawed
sliced almonds (optional)

Direction

Gather all ingredients.
Place half of angel food cake pieces in the bottom of a deep 8-x-8-inch or 9x9-inch baking dish in an even layer. Spread 1 cup cherry pie filling over top of cake. Top with remaining cake pieces in an even layer.
Whisk together vanilla pudding mix, whole milk, and sour cream in a large bowl until slightly thickened and smooth, about 1 minute.
Pour pudding mix over top of cake and spread evenly.
Spread thawed whipped topping over pudding layer. Dot with remaining 1 cup cherry pie filling. Using a toothpick or spoon, swoop and swirl pie filling into the whipped topping. Refrigerate, uncovered, for at least 8 hours or up to 12 hours. Garnish with sliced almonds.

Grilled Chicken with Coconut Rice and Chile Lime Sauce

At Cantinho do Aziz, a family-owned Mozambican restaurant in Lisbon, Portugal, chef Jeny Sulemange prepares a grilled coconut chicken that's crispy on the outside and tender on the inside, which she serves with a truly irresistible coconut rice. When making this crispy grilled chicken at home, it's all about the marinade. To make it, use full-fat coconut milk; you'll skim the cream to make the marinade and use the remaining milk to infuse the rice with rich coconut flavor. (We recommend a Thai brand of coconut milk, like Chaokoh, which is richer with a much fuller coconut flavor.) Basting the chicken with more marinade on the grill gets the skin doubly crisp—the sugars in the marinade caramelize while the skin cooks and traps moisture and flavor in each bite.