Cherry Angel Cream Cake
Cherry Angel Cream Cake is an moderately easy dinner. Made with 1 (10 to 12 oz.) angel food or pound cake, 1 (14 oz.) can eagle brand milk, 1 c. cold water, 1 tsp. almond extract and 1 (4 serving size) pkg. vanilla instant pudding mix, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Cut cake into 1/4-inch slices.
Arrange half the slices on bottom of a 13 x 9-inch baking dish.
In a large mixing bowl, combine milk, water and extract.
Mix well. Add pudding mix and beat well.
Chill 5 minutes. Fold in Cool Whip. Spread half the cream mixture over cake slices. Top evenly with 1 can cherry filling. Top with remaining cake slices, cream mixture and cherry filling. Chill 4 hours until set. Cut into squares to serve. Refrigerate leftovers.
π· Perfect Pairings
Complete your meal with these
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