Cherry Angel Cream Cake

By MaryEllen

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 cups (1 pt.) heavy cream, whipped
• 2 (21 oz.) cans cherry or peach pie filling

Preparation

Step 1

Instructions

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

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.

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.