LEMON-FILLED ANGEL CAKE

Cool lemon pudding adds a hint of tartness to this fluffy angel food cake.

Ready in: 120
Makes 10 to 12 servings

INGREDIENTS

  • 1    (4-serving size) package MY*T*FINE Lemon Pudding and Pie Filling
  • 2 1/4  cups   water
  • 2    egg yolks
  • 2/3  cup   sugar, divided
  • 1    prepared angel food cake
  • 1 1/2  cups   heavy cream, whipped
  • 1/2  teaspoon   vanilla extract
  • 1/4  cup   Walnut Pieces, chopped

DIRECTIONS

  1. Blend pudding mix, water, egg yolks and 1/2 cup sugar in medium saucepan. Prepare according to package directions; cool*.
  2. Split cake into 4 layers. Spread pudding between layers; chill.
  3. Fold remaining sugar and vanilla into whipped cream. Spread over cake; sprinkle with walnuts.
  4. * If desired, fold 1 (20-ounce) can crushed pineapple, drained, into cooled lemon filling.

NUTRITIONAL FACTS

387.34 calories,5.59 protein,52.55 carbohydrate,18.03 total fat,8.92 saturated fat,91.85 cholesterol,231 sodium,0.28 dietary fiber

TIME

Preparation Time : 20 Minutes
Cook Time : 10 Minutes
Chill Time : 1 Hours
Cooling Time : 30 Minutes
Total Time : 2 Hours

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