Cherry Angel Cream Cake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: > 5 hrs
Ingredients:
1 prepared round angel food cake (12 ounce size), frozen
1 can (14 ounce size) sweetened condensed milk
1 cup cold water
1 teaspoon almond extract
1 package (4 serving size) instant vanilla pudding mix
1 container (12 ounce size) frozen whipped topping, thawed
2 cans (21 ounce size) cherry pie filling
Directions:
Cut cake into 1/4-inch slices. Arrange half the slices on bottom of 13- x 9-inch baking dish.
In large mixing bowl, combine condensed milk, water and extract, mixing well. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped topping.
Spread half the cream mixture over cake slices. Top evenly with half the pie filling. Top with remaining cake slices, cream mixture and pie filling.
Chill for 4 hours or until set. Cut into squares to serve. Refrigerate leftovers.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1366/Cherry-Angel-Cream-Cake100319.shtml
Recipe ID: 71192
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