Berry Cream Cake – a delicious recipe with Angel, Lemon Pudding, Milk, Topping, Orange Juice, Blueberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix pudding and milk until thick. Add whipped topping and fold in until mixed well.
2
Slice the angel food into 3 layers. Brush orange juice onto each layer of cake.
3
Put the first layer of cake on a platter. Then add some pudding mixture to the cake. Add another slice of cake, then more mixture. Put the last cake slice, and then put the rest of mixture on top of the cake. The cake may start shifting. If this happens, just slide the cake back into place and then it should be fine.
4
Top with your blueberries, raspberries, strawberries and blackberries - whatever you like or is available. Add as much berries as you want.
5
This can also be made with a pound cake. Leave the cake frozen when you are slicing it.
6
I buy my angel food cakes at Sam's. They are huge! But they don't have them all season long.
81
kcal
Calories
2
g
Fat
15
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 whole Angel Food Cake, 2 boxes Instant Lemon Pudding, 1 cup Milk, 8 ounces, weight Whipped Topping, and more.
Yes, Berry Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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