Angel Cream Cake
My mom used to make this with lemon pudding and a berry pie filling. It is quite simple and very good.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup cold water
- 1 teaspoon almond extract
- 12 ounce angel food cake
- 14 ounce sweetened condensed milk
- 1 box instant vanilla pudding 4 serving size
- 2 cups whipping cream whipped
- 2 cans pie filling 21 ounce, i like blueberry
- Carbohydrate 435.40556015403 g
- Cholesterol 300.183730094976 mg
- Fat 84.8289933909336 g
- Fiber 5.102914158 g
- Protein 55.1462442378196 g
- Saturated Fat 50.6774628205001 g
- Serving Size 1 1 Recipe (1182g)
- Sodium 3226.84765698455 mg
- Sugar 430.30264599603 g
- Trans Fat 5.22544016528751 g
- Calories 2687 calories
Cut cake into 1/4-inch slices. Arrange half the slices on bottom of 13 x 9-inch baking dish. In large mixing bowl, combine sweetened condensed milk, water and extract. Mix well. Stir in 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 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.
