Lemon Custard Cake - cooking recipe

Ingredients

1 prepared angel food cake
1 pkg. instant lemon pudding mix
1 tsp. lemon extract
1 1/2 c. cold milk
1 c. sour cream
1 can cherry or strawberry pie filling

Preparation

Tear the cake into bite-size pieces.
Place in a 13 x 9 x 2-inch baking dish.
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. Yields 12 to 16 servings.