Lemon Custard Cake - cooking recipe

Ingredients

1 prepared angel food cake (10 inches)
1 pkg. (3.4 oz.) instant lemon pudding mix
1 1/2 c. cold milk
1 c. sour cream
1 can (21 oz.) cherry or strawberry pie filling

Preparation

Tear the angel food cake into bite size pieces.
Place in a 13 x 9 x 2-inch pan.
In a mixing bowl, combine the pudding mix, milk and sour cream.
Beat until thickened, about 2 minutes.
Spread over cake.
Spoon pie filling on top.
Chill until serving time. (This is better if 2 cans of pie filling are used.)