“I think this cake is just wonderful with tea”
photo by Chris from Kansas
- Ready In:
angel food cake (10 inch)
(3 1/2 ounce) package instant lemon pudding
cup cold milk
cup sour cream
(21 ounce) can cherry pie filling or (21 ounce) can strawberry pie filling
- Tear angel food cake into bite-size pieces and place in a 13×9-inch pan.
- Combine pudding mix, milk and sour cream, and beat until thickened, about 2 minutes.
- Spread pudding over cake, spoon pie filling on top, and chill until ready to serve.
Questions & Replies
Got a question?
Share it with the community!
This is a wonderful dessert. My family enjoyed it just as much as higher-fat options.