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Angel Cream Cake

  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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

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