CHERRY ANGEL CREAM CAKE
1 (10 to 12 oz.) prepared angel food cake
1 (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
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.
1 (10 to 12 oz.) prepared angel food cake
1 (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
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.
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