Cherry Angel Cream Cake

Course : Cakes
Serves: 4
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1 package prepared angel food cake -- (10-12 oz), frozen
1 can sweetened condensed milk -- (14 oz.)
1 cup cold water
1 teaspoon almond extract
1 package vanilla or chocolate pudding -- (4 serving size)
2 cups whipping cream -- whipped
42 ounces cherry -- peach or blueberry pie filling

Preparation / Directions:

Cut cake into 1/4" slices. Arrange half the slices on bottom of 13"x9" baking dish. In large mixing 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 the cake slices; top evenly with one can cherry pie filling. Top with remaining cake slices, cream mixture and cherry filling. Chill 4 hours, or until set. Cut into squares to serve. Refrigerate leftovers.


Nutritional Information:

693 Calories (kcal); 51g Total Fat; (64% calories from fat); 9g Protein; 53g Carbohydrate; 189mg Cholesterol; 144mg Sodium

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