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Cherry Angel Cream Cake

By: EAGLE BRAND®

"Angel food cake is layered with cherry pie filling and a light lemon mousse in the easily assembled dessert."

Rate/Review | Read Reviews (3)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 (13x9) inch cake

Ingredients

1 (18.25 ounce) package Pillsbury® Angel Food Cake or prepared round angel food cake, frozen (for easy slicing)
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 cup cold water
1 teaspoon almond extract
1 pkg. (4 serving size) instant vanilla flavor pudding mix
2 cups whipping cream, whipped
2 (21 ounce) cans cherry or peach pie filling

Directions

Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish.
In large bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well.
Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, then remaining cream mixture and then other can of pie filling.
Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.