|Instant lemon pudding mix||4 1⁄2 Ounce (1 Package)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Cointreau||1⁄4 Cup (4 tbs)|
|Whipped cream||1 1⁄2 Cup (24 tbs)|
|Angel food cake/Chiffon cake||1|
Beat instant pudding with milk and liqueurs until thickened.
Fold in the whipped cream.
Cut cake into 2 or 3 layers.
Put filling between layers and on the top.
Top can also be frosted with butter creme and marschino cherries.