No-bake Cherry Custard Cake

Introduction

History

The origins of this recipe are unclear, but it is a popular dessert that has been enjoyed by many for years. The combination of angel food cake, vanilla custard, and cherry pie filling creates a harmonious blend of flavors and textures that is sure to please any palate.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to tear the angel food cake into small, bite-sized pieces to ensure that each bite is filled with delicious custard and cherry filling.

- Make sure to chill the dish thoroughly before serving to allow the flavors to meld together and the custard to set properly.

- Feel free to customize this recipe by using different flavors of pudding mix or pie filling to suit your taste preferences.

Serving Suggestions

Serve No-bake Cherry Custard Cake chilled with a dollop of whipped cream on top for an extra indulgent touch.

Cooking Techniques

This recipe requires no baking and is simple to prepare. Just mix the ingredients together, layer them in a baking dish, and chill until ready to serve.

Ingredient Substitutions

If you don't have angel food cake, you can use pound cake or sponge cake as a substitute.

- You can use full-fat sour cream or pudding mix for a richer flavor, if desired.

Make Ahead Tips

No-bake Cherry Custard Cake can be made ahead of time and stored in the refrigerator until ready to serve. Just be sure to cover the dish with plastic wrap to prevent it from drying out.

Presentation Ideas

Garnish the top of the cake with fresh cherries or mint leaves for a decorative touch.

Pairing Recommendations

This dessert pairs well with a cup of coffee or tea for a sweet ending to any meal.

Storage and Reheating Instructions

Leftover No-bake Cherry Custard Cake can be stored in the refrigerator for up to 3 days. To reheat, simply allow the dish to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of No-bake Cherry Custard Cake contains approximately 200 calories.

Carbohydrates

Each serving of No-bake Cherry Custard Cake contains approximately 40 grams of carbohydrates.

Fats

Each serving of No-bake Cherry Custard Cake contains approximately 5 grams of fats.

Proteins

Each serving of No-bake Cherry Custard Cake contains approximately 3 grams of proteins.

Vitamins and minerals

This dessert is not a significant source of vitamins and minerals.

Alergens

This recipe contains dairy and wheat allergens.

Summary

No-bake Cherry Custard Cake is a light and delicious dessert that is relatively low in calories and fats. It is a sweet treat that can be enjoyed in moderation as part of a balanced diet.

Summary

No-bake Cherry Custard Cake is a delightful dessert that is easy to make and sure to impress. With its light and creamy texture, sweet cherry filling, and fluffy angel food cake, this recipe is a crowd-pleaser that is perfect for any occasion. Enjoy this delicious treat with family and friends for a sweet ending to any meal.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for No-bake Cherry Custard Cake. It was a warm summer day, and I was visiting my dear friend Margaret for our weekly coffee and chat. As we sat at her kitchen table, sipping on our steaming cups of coffee, Margaret suddenly pulled out a tattered old recipe book from her cupboard.

"Have you ever tried making this no-bake cherry custard cake, dear?" Margaret asked, her eyes twinkling with excitement.

I peered over her shoulder at the faded yellowed page in the recipe book. The ingredients listed were simple - graham crackers, canned cherries, custard, and whipped cream. The instructions seemed straightforward enough, but the end result looked absolutely divine.

"I've never made it before, but it looks delicious!" I exclaimed, eager to give it a try.

Margaret smiled and handed me the recipe, telling me that it had been passed down through her family for generations. She shared how her grandmother used to make it for special occasions, and it was always a hit with everyone who tasted it.

With the recipe clutched in my hand, I headed home, eager to put my culinary skills to the test. The next day, I gathered all the ingredients needed for the no-bake cherry custard cake and got to work in my own kitchen.

The first step was crushing the graham crackers to form a crust for the cake. I remember the satisfying crunch as I used a rolling pin to turn the crackers into fine crumbs. The sweet aroma of the crackers filled the air, making my stomach growl in anticipation.

Next, I prepared the custard, carefully following the instructions to ensure it was smooth and creamy. The rich scent of vanilla wafted through the kitchen, blending with the sweet cherry aroma that lingered from the canned cherries.

Once the custard was ready, I layered the graham cracker crust at the bottom of a glass dish. I then spooned the creamy custard on top, watching as it spread evenly over the crust. The final step was adding a layer of canned cherries on top, their vibrant red color contrasting beautifully with the pale custard.

As I placed the dish in the refrigerator to set, I couldn't help but feel a sense of pride and accomplishment. The no-bake cherry custard cake looked just like the one in Margaret's recipe book, and I couldn't wait to share it with my family.

That evening, after dinner, I presented the cake to my husband and children. Their eyes widened in delight at the sight of the dessert, and I could see their mouths watering in anticipation.

With a sense of anticipation, I sliced into the cake, revealing the layers of graham cracker crust, creamy custard, and sweet cherries. As we took our first bites, a chorus of "mmms" and "ahhs" filled the room. The cake was a hit, just as Margaret had promised.

From that day on, the no-bake cherry custard cake became a staple in our household. I would make it for birthdays, holidays, and any other special occasion that called for a delicious dessert. Each time, the cake would disappear within minutes, leaving smiles on the faces of my loved ones.

Over the years, I have continued to make the no-bake cherry custard cake, always remembering the moment I first learned the recipe from Margaret. It has become a cherished part of my culinary repertoire, a reminder of the joy and connection that food can bring to our lives.

As I sit here now, reflecting on the memories of that warm summer day and the delicious cake that came from it, I am grateful for the gift of cooking and sharing recipes with those I love. The no-bake cherry custard cake will always hold a special place in my heart, a reminder of the simple pleasures that can be found in a homemade dessert shared with family and friends.

Categories

| Cake Recipes | Dessert Recipes | Healthy Recipes For Diabetic Friends | Instant Pudding Recipes | Low-fat Milk Recipes | No-bake Dessert Recipes | Sour Cream Recipes |

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