Angel Cream Cake


  • 1 (10-12 ounce) angel food cake
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup cold water
  • 1 teaspoon almond extract
  • 1 (4 serving size) instant vanilla pudding
  • 2 cups whipping cream, whipped
  • 2 (21 ounce) cans pie filling (I like blueberry)


  1. Cut cake into 1/4-inch slices. Arrange half the slices on bottom of 13 x 9-inch baking dish.
  2. In large mixing bowl, combine sweetened condensed milk, water and extract. Mix well.
  3. Stir in pudding mix, beat well. Chill for 5 minutes.
  4. Fold in whipped cream. Spread half the cream mixture over the cake slices; top evenly with one can pie filling.
  5. Top with remaining cake slices, cream mixture and pie filling.
  6. Chill 4 hours, or until set.
  7. Cut into squares to serve.
  8. Refrigerate leftovers.

Posted by Marla at Recipe Goldmine 11/9/2001 12:40 pm.

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