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    Cherry Custard Cake


    Source of Recipe


    Aunt Saunny

    1 prepared 10-inch angel food cake
    1 (1 3/8 ounce) package sugar-free instant vanilla pudding mix
    1 1/2 cups 2% milk
    1 cup light sour cream
    1 (21 ounce) can light cherry pie filling

    Tear the cake into bite-size pieces. Press into an 11 x 7-inch baking
    dish.

    In a mixing bowl, combine the pudding mix, milk and light sour cream.
    Beat until thickened, about 2 minutes. Spread over the cake. Spoon
    the cherry pie filling evenly over the top of the cake. Chill
    thoroughly until serving time.
 

 

 

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