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Categories:Viewed: 6 - Published at: 7 years ago
Ingredients
- 1 angel food cake, broken into small pieces
- juice of 3 lemons
- 1 can Borden sweetened condensed milk
- 1/2 c. sugar
- 1 pt. whipping cream
- crushed graham crackers or sliced almonds
Method
- Mix the condensed milk, lemon juice and sugar together.
- Whip the cream very firm and add to the juice mixture.
- Line a 9 x 13-inch cake pan with 2/3 of the angel food cake pieces.
- Cover with a layer of the filling.
- Add rest of the cake pieces and cover with remaining filling.
- Sprinkle with crushed graham crackers or toasted sliced almonds.
- Refrigerate 10 to 12 hours or overnight.
- Cut in squares and serve plain or with a dollop of whipped cream.
