Cherry Angel Cream Cake

1. 1

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

2. 2

   In large bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well.

3. 3

   Chill 5 minutes Fold in whipped cream. 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.

4. 4

   Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.