Cherry Cream Angel Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Angel food cake,
14 ounce: Sweetened condensed milk,
1 cup: Water, cold
1 tsp: Almond extract,
1 small: Vanilla instant pudding,
2 cup: Whipping cream, whipped
21 ounce: Pie filling cherry,
Directions:
Cut cake into 1/4 inch slices; arrange half of the slices on the
bottom of a 9x13 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.
Source from luhu.jp
bottom of a 9x13 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.
Source from luhu.jp