Strawberries and Cream Angel Cake (No Bake) |
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Prep Time: 25 Minutes Cook Time: 4 Minutes |
Ready In: 29 Minutes Servings: 14 |
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Make certain to freeze the cake for easier slicing, I use my electric knife for this, this may also be made using fresh blueberries - I have also made this cake using Twinkies that have been unrolled in place of the cake angel cake slices - cooking time is chilling time Ingredients:
1 (10 -12 ounce) prepared round angel food cake (frozen for easier slicing) |
1 (10 3/4 ounce) can sweetened condensed milk |
1 cup water |
1/2 teaspoon almond extract |
2 cups unwhipped 35% cream (1 pint) |
1 (6 ounce) package cheesecake flavor instant pudding and pie filling mix (or use vanilla flavor) |
1 pint fresh strawberries, thinly sliced (you may use more if desired) |
Directions:
1. Prepare a 13 x 9-inch baking pan.
2. Slice the cake into about 1/2-inch thick slices or thinner.
3. Arrange half of the slices in the bottom of the pan.
4. In a medium bowl beat 2 cups unwhipped whipping cream until stiff.
5. In another large bowl combine the sweetened condensed milk with water and almond extract; add in the instant pudding mix and beat for 3-4 minutes.
6. Fold in the whipped cream.
7. Spread half of the cream mixture over the cake slices.
8. Arrange half of the sliced strawberries.
9. Repeat with remaining cake slices, cream mixture than strawberries on top.
10. Chill for a minimum of 4 hours or until set.
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