Cherry Angel Cream Cake

Ingredients:

1  (10- or 12-ounce) prepared round angel food cake, frozen (for easy slicing)
1  (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1  cup cold water
1  teaspoon almond extract
1  (4-serving size) package instant vanilla pudding mix
2  cups (1 pint) whipping cream, whipped
2  (21-ounce) cans COMSTOCK® or WILDERNESS® Cherry or Peach Pie Filling

Directions:

1. Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish.
2. In large bowl, combine sweetened condensed milk, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream.
3. Spread half the cream mixture over cake slices; top evenly with one can COMSTOCK® or WILDERNESS® pie filling. Top with remaining cake slices, then remaining cream mixture and then other can of pie filling.
4. Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.
Makes One (13x9-inch) cake servings
Prep time: 20 minutes

Preheat your oven to 400°F (200°C) and grease 12 standard size muffin-pan cups.

Beat together the butter and granulated sugar until light and fluffy.

One at a time, add the eggs, beating thoroughly after each is added.

Beat in the bananas until the mixture is smooth.

Mix together the flour, salt, baking powder and baking soda.

Alternately stir the flour mixture and the buttermilk into egg mixture until the dry ingredients are just moistened.

Stir in the chopped pecans and vanilla extract.

Spoon the batter into the greased muffin pans, filling about two-thirds.

Bake for around 20 minutes or until golden brown

Fun Fact of the Week!

Almonds are a member of the peach family!