1 (10-12-oz) prepared sugar-free angel food cake
14-oz diabetic sweetened condensed milk*
1 cup cold water
1 tsp almond extract
1 pkg (4-serving size) instant sugar-free vanilla pudding mix
2 cups whipping cream, whipped
2 cans (21-oz each) Splenda-sweetened cherry pie filling
Cut cake into 1/4-inch slices; arrange half on the bottom of a 13x9-inch baking dish.
In a large mixer bowl, combine sweetened condensed milk, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes.
Fold the whipped cream into the chilled mixture.
Spread half the cream mixture over the cake pieces in dish. Top with 1 can of the pie filling. Repeat the process.
Chill at least 4 hours or until set. To serve, cut into squares.
Leftovers must be covered and refrigerated.
*The recipe is on this blog.
Remember this is dessert and should be treated as such. Share with others so you aren't tempted to overindulge. This is a great recipe for pitch-ins or large family meals, etc.
14-oz diabetic sweetened condensed milk*
1 cup cold water
1 tsp almond extract
1 pkg (4-serving size) instant sugar-free vanilla pudding mix
2 cups whipping cream, whipped
2 cans (21-oz each) Splenda-sweetened cherry pie filling
Cut cake into 1/4-inch slices; arrange half on the bottom of a 13x9-inch baking dish.
In a large mixer bowl, combine sweetened condensed milk, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes.
Fold the whipped cream into the chilled mixture.
Spread half the cream mixture over the cake pieces in dish. Top with 1 can of the pie filling. Repeat the process.
Chill at least 4 hours or until set. To serve, cut into squares.
Leftovers must be covered and refrigerated.
*The recipe is on this blog.
Remember this is dessert and should be treated as such. Share with others so you aren't tempted to overindulge. This is a great recipe for pitch-ins or large family meals, etc.
file photo of this recipe
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