#2627 - Angelfood Cream Cake

(by Shirley McNevich)

1 baked angelfood cake
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup water
1 tsp. vanilla
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
2 cups heavy whipping cream (whipped according to package directions)
1 can Lucky Leaf cherry, strawberry or blueberry pie filling

After angelfood cake has been baked and removed from its pan, carefully use a large bread knife to slice horizontally through the whole middle of the cake (so you end up with two layers). Cut each layer into smaller square sized pieces and arrange half of them in the bottom of a 9 x 13 cake pan. In a mixer add condensed milk, water and vanilla--beat. Add pudding mix--beat well. Refrigerate the pudding mixture for 10 minutes, then remove it from the refrigerator and add the whipped whipping cream--stir to mix. Spread half of the pudding mixture over the cake pieces in the pan. Spread half of the pie filling over the cream mixture. Make another layer of cake slices on top of the pie filling. Spread the rest of the cream mixture over the cake slices. Spread the rest of the pie filling over the top. Refrigerate until cold.