Cherry Angel Cream Cake

Cherry Angel Cream Cake
1 (10 or 12-ounce) prepared round angel food cake, frozen (for easy 
slicing) 
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk) 
1 cup cold water 
1 teaspoon almond extract 
1 (4-serving size) package instant vanilla flavor pudding mix 
1 (12 oz) cool whip
2 (21-ounce) cans cherry 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 condensed milk, water and extract; mix 
well. Add pudding mix; beat well. Chill 5 minutes. Fold in cool whip. 
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. 
== Contributed by: ==
* Lindas Busy Kitchen Desserts Y-Group
Category:Lindas Busy Kitchen Desserts