Lemon Custard Cake
Lemon Custard Cake is an easy dinner. Made with 1 (10-inch) prepared angel food cake, 1 (3.4 oz.) pkg. instant lemon pudding, 1 1/2 c. cold milk, 1 c. (8 oz.) sour cream and 1 (21 oz.) can cherry or strawberry pie filling, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π¨βπ³ Instructions
Tear the angel food cake into bite size pieces.
Place in a 13 x 9-inch pan.
In a mixer bowl, combine pudding mix, milk and sour cream.
Beat until thickened, about 2 minutes.
Spread over cake. Spoon pie filling on top.
Chill until serving time.
Yield
12 to 16 servings.
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