Cherry Angel Delight
How to Make Cherry Angel Delight
- 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.
- 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.
- Cover and refrigerate for at least 6 hours. The longer you can hold off cutting it the better it will be.