cherry angel delight

Name: Cherry Angel Delight
Prep time: 30 min
Yield: 12
Ingredients: 1 - angel food cake; 2 can(s) cherry pie filling; 16 ounce(s) heavy whipping cream; 1 package(s) instant vanilla pudding (large); 1 can(s) condensed milk (eagle brand type); 1/2 teaspoon(s) almond extract

(1 RATING)

103 Pinches

Jean McDaniel

Brownwood, TX

Updated on Jan 25, 2012

So easy and no cooking. It is even better if you can hold off eating it for at least 12 hours. The cake melts and the flavors meld together. I usually make mine the night before for a meal the following day.

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prep time 30 Min

cook time

method ---

yield 12-15 serving(s)

Ingredients

1 - angel food cake
2 cans cherry pie filling
16 ounces heavy whipping cream
1 package instant vanilla pudding (large)
1 can condensed milk (eagle brand type)
1/2 teaspoon almond extract

How To Make cherry angel delight

Step 1

Slice cake in thin slices using a very sharp bread knife. Lay half of slices side by side in a 9x13 pan. Fill in the spaces with scrapes of the cake.

Step 2

Beat the whipping cream in a medium size bowl on medium for a minute or so to add depth to the cream, but not peaks. Mix in pudding and beat another minute. Fold in condensed milk and almond extract. This will make a nice cream that will set up after put on the cake. Spread one can of cherry pie filling on top of the cake and then half the cream mixture. Repeat with the remainder of the cake, other can of cherry pie filling and finish with cream.
Step 3

Cover and refrigerate for at least 6 hours. The longer you can hold off cutting it the better it will be. Enjoy!
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