cherry angel delight
(1 rating)
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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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(1 rating)
yield
12 -15
prep time
30 Min
Ingredients For cherry angel delight
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1angel food cake
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2 cancherry pie filling
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16 ozheavy whipping cream
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1 pkginstant vanilla pudding (large)
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1 cancondensed milk (eagle brand type)
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1/2 tspalmond extract
How To Make cherry angel delight
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1Slice 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.
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2Beat 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.
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3Cover and refrigerate for at least 6 hours. The longer you can hold off cutting it the better it will be. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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