English Truffle Cake

1. 1

   Drain cherries; reserve some cherry juice for color at the end.

2. 2

   Add rum to cherries and let set about half hour before using.

3. 3

   Tear angel cake into bits in a large bowl .

4. 4

   Make vanilla pudding according to directions on package.

5. 5

   Mix cake, pudding and 1 cup of the cherries, drained.

6. 6

   Refrigerate until ready to use. Whip heavy cream; add bit of cherry juice for color.

7. 7

   Top with whipped cream; decorate with remaining 1 cup cherries on top of cream.

8. 8

   Let stand in refrigerator to blend flavors.

* Per serving · 4 servings · Values may vary.

No additional tips available.