Cherry Angel Cream Cake

1. 1

   Cut cake into 1/4-inch slices.

2. 2

   Arrange half the slices on bottom of a 13 x 9-inch baking dish.

3. 3

   In a large mixing bowl, combine milk, water and extract.

4. 4

   Mix well. Add pudding mix and beat well.

5. 5

   Chill 5 minutes. Fold in Cool Whip. Spread half the cream mixture over cake slices. Top evenly with 1 can cherry filling. Top with remaining cake slices, cream mixture and cherry filling. Chill 4 hours until set. Cut into squares to serve. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.