Lemon Custard Cake
Lemon Custard Cake is an easy dinner. Made with 1 baked angel food cake, 1 (3.4 oz.) pkg. instant lemon pudding mix, 1 1/2 c. cold milk, 1 c. sour cream and 1 (21 oz.) can cherry or strawberry pie filling, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Tear the baked cake in pieces and place in a 9 x 13-inch pan. Mix pudding mix, milk and sour cream.
Beat until thickened, about 2 minutes.
Spread this over the cake.
Spoon pie filling on top of this and chill.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment