Easy Dessert Recipe
Ingredients
| 1 4 1/2-oz. pkg. instant lemon pudding mix | ||
| Milk | 1 1/4 Cup (16 tbs) | |
| 1/4 cup Contreau | ||
| Whipped cream | 1 1/2 Cup (16 tbs) | |
| 1 angel food or chiffon cake | ||
Directions
Beat instant pudding with milk and liqueurs until thickened.
Fold in the whipped cream.
Cut cake into 2 or 3 layers.
Put filling between layers and on the top.
Top can also be frosted with butter creme and marschino cherries.
Fold in the whipped cream.
Cut cake into 2 or 3 layers.
Put filling between layers and on the top.
Top can also be frosted with butter creme and marschino cherries.
Chef
