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Cherry Angel Cream Cake

1 (10 or 12-ounce) prepared round angel food cake, frozen (for easy slicing) 1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk) 1 cup cold water 1 teaspoon almond extract 1 (4-serving size) package instant vanilla flavor pudding mix 1 (12 oz) cool whip 2 (21-ounce) cans cherry pie filling

Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish.

In large mixing bowl, combine condensed milk, water and extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in cool whip. Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, cream mixture and pie filling. Chill 4 hours or until set. Cut into squares to serve. Refrigerate leftovers.


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