Cherry angel cream cake
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Prepared angle food cake; 10-12 oz | |
| 1 | can | (14 oz) sweetened condensed milk |
| 1 | cup | Cold water |
| 1 | teaspoon | Almond extract |
| 1 | 4 serving size instant vanilla pudding mix | |
| 2 | cups | (1 pt) whipping cream |
| 2 | cans | (21 oz) cherry or peach pie filling |
Directions
Cut cake (this can be a thawed, frozen angel food cake) into ¼ in slices on bottom of 13x9 in baking dish. In large mixer bowl, combine sweetened condensed milk, water, and extract, mix well. Add pudding mix, beat well.
Chill 5 minutes. fold in whipped cream. Spread half the cream mixture over cake slices, top evenly with one can cherry or peach pie filling. Top with remaining cake slices. Cream mixture and cherry filling. Chill 4 hours or until set. cut into squares to serve. Refrigerate leftovers.
Recipe by: Eagle Brand Milk
Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Nov 24, 1997