Kelli A. Wilkins
Quick Custard Cake
Since it's Friday, I'm sharing a Friday Food Blog.
This is a great no-bake cake recipe. It’s cool, light, perfect for a summer dessert, and everyone loves it.
1 prepared angel food cake (10 inches) 1 package (3.4 ounces) instant lemon pudding mix 1 ½ cups cold milk 1 cup (8 ounces) sour cream 1 can (21 ounces) cherry pie filling
Tear the angel food cake into bite-sized pieces.
Arrange in a 13 inch x 9 inch x 2 inch pan.
In a mixing bowl, combine the pudding mix, milk, and sour cream. Beat until thickened (about 2 minutes).
Spread over cake, then spoon pie filling on top.
Chill until serving time.
This simple recipe can be modified in a variety of ways. If you want to make it extra “custardy” use a larger packet of pudding mix. Want more fruit? Use a bigger can of pie filling.
You can also change up the flavors and substitute vanilla pudding for lemon, or use strawberry or blueberry pie filling instead of cherry.
And if you’re looking for something to read, be sure to check out the book pages of my site: www.kelliwilkins.com. Whether you love romance, horror, sci-fi, or maybe want to write a story of your own, I’ve got something for everyone!
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