Angel Cream Cake Desserts Recipes


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Angel Cream Cake

Ingredients:

  • 1 (10 or 12-ounce) prepared round angel food cake, frozen (for easy slicing)
  • 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
  • 1 cup cold water
  • 1 teaspoon almond extract
  • 1 (4-serving size) package instant vanilla flavor pudding mix
  • 2 cups (1 pint) whipping cream, whipped
  • 2 (21-ounce) cans cherry or peach pie filling



  • Method:

  • Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish.
  • In large bowl, combine EAGLE BRAND®, 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.
  • Store leftovers covered in refrigerator.





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