Cherry Angel Cream Cake
Source of Recipe
eaglebrand.com
List of Ingredients
1 (10 or 12-ounce) prepared round angel food cake, frozen (for easy slicing)
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1 cup cold water
1 teaspoon almond extract
1 (4-serving size) package instant vanilla flavor pudding mix
2 cups (1 pint) whipping cream, whipped
2 (21-ounce) cans cherry or peach pie filling
Recipe
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish.
In large mixing bowl, combine Eagle Brand®, 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 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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