Cherry Angel Cream Cake

Ingredients: 1 (10-inch) round prepared angel food cake, frozen for easier slicing 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1 cup cold water 1 teaspoon almond extract 1 (4-serving size) package instant vanilla pudding mix 2 cup (1 pt.) heavy cream, whipped 2 (21 oz.) can cherry or peach pie filling
Rated

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1 (10-inch) round prepared angel food cake, frozen for easier slicing

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1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

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1 cup cold water

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1 teaspoon almond extract

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1 (4-serving size) package instant vanilla pudding mix

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2 cup (1 pt.) heavy cream, whipped

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2 (21 oz.) can cherry or peach pie filling

NUTRITION INFORMATION

Serving Size 1 slice, 1/16 of cake
Calories Per Serving 390
Total Fat 13g
Calories From Fat 120g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 45mg
Sodium 280mg
Carbohydrates 63g
Dietary Fiber 1g
Sugar 30g
Protein 5g
Percent Daily Value*: Vitamin A 15%, Calcium 10%, Vitamin C 4%, Iron 2%.

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CUT cake into 1/4-inch slices. Arrange half the slices in even layer in 13 x 9-inch baking dish.

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BLEND sweetened condensed milk, water and almond extract in large bowl with electric mixer on medium speed. Add pudding mix. Beat 3 minutes. Let stand 5 minutes to thicken. Fold in whipped cream.

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SPREAD half the cream mixture over cake slices. Top with 1 can pie filling. Top with remaining cake slices, remaining cream mixture and 1 can pie filling. Cover and chill 4 hours.

NUTRITION INFORMATION

Serving Size 1 slice, 1/16 of cake
Calories Per Serving 390
Total Fat 13g
Calories From Fat 120g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 45mg
Sodium 280mg
Carbohydrates 63g
Dietary Fiber 1g
Sugar 30g
Protein 5g
Percent Daily Value*: Vitamin A 15%, Calcium 10%, Vitamin C 4%, Iron 2%.

Cherry Angel Cream Cake

Cherry Angel Cream Cake

Ingredients

Instructions

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