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Lemon Angel Dessert

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Ingredients
  • 1 (8 to 9-inch) angel food cake
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 1/2 cups fresh raspberries, blueberries, blackberries and/or chopped
  • strawberries
  • Sifted powdered sugar, optional
  • Fresh raspberries, blueberries, blackberries and/or strawberries optional
Instructions

Servings: Makes 10 servings. With serrated knife, cut 2-inch thick layer horizontally off top of cake; lift off top and set aside. With fork, carefully hollow out bottom of cake, leaving 1/2 to 3/4-inch thick shell on bottom and sides. In medium-sized bowl, stir together condensed milk and lemon juice until thickened. Spoon into cake shell. Spoon 1 1/2 cups berries over milk mixture; replace cake top. Cover and chill at least 4 hours. Just before serving, sprinkle with powdered sugar. Garnish with additional berries if desired. Store leftovers in refrigerator.

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