Lemon Custard Cake - cooking recipe

Ingredients

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

Preparation

Tear cake into bite size pieces.
Place in a 9 x 13-inch pan. Mix in bowl the pudding, milk and sour cream; beat until thickened.
Spread over cake.
Spoon pie filling over cake. Chill.