Cherry Cream Angel Cake
Yield
1 cakePrep
60 minCook
0 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
angel food cake
|
|
| 14 | ounces |
milk, sweetened condensed
|
|
| 1 | cup |
water
cold |
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | small package |
instant pudding mix, vanilla
|
*
|
| 2 | cups |
heavy whipping cream
whipped |
|
| 21 | ounces |
cherry pie filling
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
angel food cake
|
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 237 | ml |
water
cold |
|
| 5 | ml |
almond extract
|
*
|
| 1 | small package |
instant pudding mix, vanilla
|
*
|
| 473 | ml |
heavy whipping cream
whipped |
|
| 606.9 | ml/g |
cherry pie filling
|
|
Directions
Cut cake into ¼ inch slices; arrange half of the slices on the bottom of a 9 x 13 baking dish .
In a large mixer bowl, combine the condensed milk, water and extract; mix well.
Add pudding mix; beat well.
Chill 5 minutes.
Fold in whipped cream.
Spread half of the cream mix over cake slices; top evenly with one can of pie filling.
Top with remaining cake slices, cream mix and the other can of pie filling.
Chill until set.
Cut the squares to serve.
Refrigerate leftovers.
May use other flavors of pie filling.
