Cherry Angel Dessert Recipe
Ingredients
| 8 cups 1/2 -inch cubes angel cake | ||
| 1 1-pound 5-ounce can cherry pie filling | ||
| Instant vanilla pudding mix | 3 Ounce | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Dairy sour cream | 1 Cup (16 tbs) | |
Directions
Place half the cake in a 9x9x2-inch pan.
Reserve 1/3 cup cherry filling; spoon remainder over cake.
Top with remaining cake.
Combine pudding mix, milk, and sour cream; beat smooth; spoon over cake.
Chill 5 hours.
Cut in 9 squares.
Garnish with filling.
Reserve 1/3 cup cherry filling; spoon remainder over cake.
Top with remaining cake.
Combine pudding mix, milk, and sour cream; beat smooth; spoon over cake.
Chill 5 hours.
Cut in 9 squares.
Garnish with filling.
Chef
