Cherry Angel Cream Cake Recipe
Ingredients:
1 (10 to 12 oz.) prepared angel food cake1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
1 c. cold water
1 tsp. almond extract
1 (4 serving size) pkg. instant vanilla pudding mix
2 c. whipping cream, whipped
2 (21 oz.) cans Comstock cherry or peach filling
Cooking Directions:
Cut cake into 1/4 inch slices. Arrange half the slices on bottom of 13x9 inch 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 filling. Top with remaining cake slices, cream mixture and cherry filling. Chill 4 hours or until set. Cut into squares to serve. Refrigerate leftovers. Makes 12 to 16 servings.Other Recipes you might like:
Blueberry Cream Pie, Butter Pecan Ice Cream Pudding Pie, Cherries In Cream Cakes, Cherry Cream Cheese Cupcakes, Cherry Cream Cheese Pie, Cherry Cream Cheese Pie
