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
(4-serving size) package MY*T*FINE Lemon Pudding and Pie Filling
prepared angel food cake
heavy cream, whipped
Walnut Pieces, chopped
- Blend pudding mix, water, egg yolks and 1/2 cup sugar in medium saucepan. Prepare according to package directions; cool*.
- Split cake into 4 layers. Spread pudding between layers; chill.
- Fold remaining sugar and vanilla into whipped cream. Spread over cake; sprinkle with walnuts.
- * If desired, fold 1 (20-ounce) can crushed pineapple, drained, into cooled lemon filling.
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
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