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Cherry Angel Cream Cake
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- #71192
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
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.
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nutrition data
Nutritional data has not been calculated yet.
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What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
see more angel food cake recipes
reviews & comments
June 13, 2011
This recipe was so easy and it turned out just as it was supposed to. A little whipped topping finished it off just right. I'm going to make it for our card group to give folks a low-fat option for dessert. It was very scrumptious!