Lemon Custard Cake - cooking recipe

Ingredients

1 (10-inch) prepared angel food cake
1 (3.4 oz.) pkg. instant lemon pudding
1 1/2 c. cold milk
1 c. (8 oz.) sour cream
1 (21 oz.) can cherry or strawberry pie filling

Preparation

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