Lemon Custard Cake - cooking recipe

Ingredients

1 prepared angel food cake (10-inch)
1 pkg. instant vanilla pudding mix
1 1/2 c. cold milk
1 c. sour cream
1 can cherry pie filling

Preparation

Tear the cake into bite-sized pieces.
Place in 13 x 9 x 2-inch pan.
In mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes.
Spread over the cake. Spoon pie filling on top.
Chill until serving time.
Makes 12 to 16 servings.