Cherry Angel Cream Layers

  Cherry Angel Cream Layers

1 prepared angel food cake

14 ounces sweetened condensed milk

1 cup COLD water

1 teaspoon almond extract

1 package instant vanilla pudding mix (4 serving)

2 cups whipping cream, whipped (1 pint)

2 cans cherry pie filling (or other flavor)

Cut cake into 1/4″ slices; arrange half the slices on bottom of 13×9 inch baking dish.

In large mixer bowl, combine sweetened condensed milk, cold water and extract; mix well. Add pudding mix and beat well. Chill for 5 minutes, then fold in whipped cream.

Spread half of the cream mixture over cake slices. Top evenly with one of the cans of pie filling. Top with remaining cake slices, cream mixture and pie filling.

Chill for 4 hours or until set. Cut into squares and serve. Refrigerate leftovers.

Serves 12.