Ingredients for Angelic Lemon Cake Dessert
- Angel Food Cake
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (100g) powdered sugar
- 8 ounces (227g) whipped topping (Cool Whip or similar)
- Lemon Flavor Instant Pudding And Pie Filling
- Walnuts
How to Make Angelic Lemon Cake Dessert
- Preheat oven to 350°F (175°C). Bake a 9x13 inch cake (any flavor, but vanilla or lemon are recommended). Once cooled, cut into 1-inch cubes.
- In a medium bowl, beat 8 ounces (225g) of softened cream cheese with 1/2 cup (100g) of powdered sugar until smooth and creamy.
- Gently fold in 8 ounces (227g) of whipped topping (Cool Whip or similar).
- In a 13x9 inch baking dish, tightly layer the cake cubes.
- Spread the cream cheese mixture evenly over the cake layer.
- Top with 1 (14-ounce) can of lemon pie filling, spreading evenly.
- Sprinkle with 1/4 cup chopped nuts (optional).
- Refrigerate for at least 2 hours before serving to allow flavors to meld and the dessert to chill.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
111g
Fat
41g
Carbs
25g
