Cherry Angel Cream Cake
Cherry Angel Cream Cake is an moderately easy dessert you can prepare in just 54 minutes. Made with (10 to 12 oz.) angel food or pound cake, (14 oz.) can eagle brand milk, c. cold water, . almond extract and (4 serving size) pkg. vanilla instant pudding mix, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
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.
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