Shortcut Angel Cream Cake
One of the easiest cake recipes around, this Shortcut Angel Cream Cake tastes absolutely delicious and couldn't be simpler to put together. Using a prepared angel food cake and a package of vanilla pudding mix cuts down on the workload for this simple cake recipe. The cherry flavor from the can of pie filling goes a long way in this recipe so you get a burst of fruity goodness in every single bite. The next time you need a quick fix dessert to serve after dinner, this should be your go-to recipe!
Chilling Time4 hr
Cooking MethodNo Bake
- 1 (12-ounce) prepared round angel food cake, frozen
- 1 (14-ounce) can sweetened condensed milk
- 1 cup cold water
- 1 teaspoon almond extract
- 1 package (4 serving size) instant vanilla flavor pudding mix
- 2 cups (1 pint) heavy cream, whipped
- 2 cans (21-ounce) cherry or peach pie filling
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch 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 cake slices; top evenly with one can pie filling.
Top with remaining cake slices, cream mixture and pie filling.
Chill 4 hours or until set.
Cut into squares to serve. Refrigerate leftovers.
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