Strawberries And Cream Angel Cake (No Bake)

1. 1

   Prepare a 13 x 9-inch baking pan.

2. 2

   Slice the cake into about 1/2-inch thick slices or thinner.

3. 3

   Arrange half of the slices in the bottom of the pan.

4. 4

   In a medium bowl beat 2 cups unwhipped whipping cream until stiff.

5. 5

   In another large bowl combine the sweetened condensed milk with water and almond extract; add in the instant pudding mix and beat for 3-4 minutes.

6. 6

   Fold in the whipped cream.

7. 7

   Spread half of the cream mixture over the cake slices.

8. 8

   Arrange half of the sliced strawberries.

9. 9

   Repeat with remaining cake slices, cream mixture than strawberries on top.

10. 10

    Chill for a minimum of 4 hours or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.