Cherry Angel Cream Cake
Ingredients:
1 (10- or 12-ounce) prepared round angel food cake, frozen (for easy slicing)
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 cup cold water
1 teaspoon almond extract
1 (4-serving size) package instant vanilla pudding mix
2 cups (1 pint) whipping cream, whipped
2 (21-ounce) cans COMSTOCK® or WILDERNESS® Cherry or Peach Pie Filling
Directions:
1. Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch
baking dish.
2. In large bowl, combine sweetened
condensed milk, water and almond extract; mix well. Add pudding mix;
beat well. Chill 5 minutes. Fold in whipped cream.
3. Spread half the cream mixture over cake slices; top evenly with one can
COMSTOCK® or WILDERNESS® pie filling. Top with remaining cake slices,
then remaining cream mixture and then other can of pie filling.
4. Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered
in refrigerator.
Makes One (13x9-inch) cake servings
Prep time: 20 minutes