Ingredients for Strawberries And Cream Angel Cake No Bake
- Angel Food Cake
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup (118ml) cold water
- 1 teaspoon almond extract
- 35% Cream
- Cheesecake Flavor Instant Pudding And Pie Filling Mix
- Fresh Strawberries
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How to Make Strawberries And Cream Angel Cake No Bake
- Prepare a 13 x 9 inch baking pan.
- Slice the angel food cake into approximately 1/2-inch thick slices (or thinner, if desired).
- Arrange half of the cake slices in the bottom of the prepared pan.
- In a medium bowl, beat 2 cups (473ml) heavy whipping cream with an electric mixer until stiff peaks form.
- In a large bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1/2 cup (118ml) cold water, and 1 teaspoon almond extract.
- Add 1 (3.4-ounce) package instant vanilla pudding mix to the wet ingredients and beat with an electric mixer for 3-4 minutes until smooth and creamy.
- Gently fold in the whipped cream until just combined.
- Spread half of the cream mixture evenly over the cake layer in the pan.
- Arrange half of 1 pint (about 2 cups) sliced fresh strawberries over the cream layer.
- Repeat layers with remaining cake slices, cream mixture, and strawberries, ending with strawberries on top.
- Cover the pan and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the cake to set completely. Freezing for easier slicing is recommended.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
89g
Fat
45g
Carbs
10g
