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Print this Recipe    Cherry Angel

Cherry Angel Cream Cake

10 or 12-ounce prepared round angel food cake, frozen
14-ounce can sweetened condensed milk
1 cup cold water
1 teaspoon almond extract
1 (4 serving size) package instant vanilla flavor pudding mix
2 cups (1 pint) heavy cream, whipped
2 (21-ounce) cans cherry or peach pie filling

Cut cake into 1/4-inch slices; arrange half the slices on bottom
of 13x9-inch baking dish.

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

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.

Chill 4 hours or until set. Cut into squares to serve. Refrigerate
leftovers.

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