Lemon Custard Cake - cooking recipe

Ingredients

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

Preparation

Tear the baked cake in pieces and place in a 9 x 13-inch pan. Mix pudding mix, milk and sour cream.
Beat until thickened, about 2 minutes.
Spread this over the cake.
Spoon pie filling on top of this and chill.