No-Bake Cherry Custard Cake - cooking recipe

Ingredients

1 prepared 10-inch angel food cake
4 oz. pkg. sugar-free instant vanilla pudding mix
1 1/2 c. milk (2%)
1 c. light sour cream
21 oz. lite cherry pie filling

Preparation

Tear cake into bite-size pieces.
Press into 11 x 7 inch baking dish.
In a mixing bowl, combine pudding, milk and lite sour cream.
Beat until thickened, about 2 minutes. Spread over cake.
Spoon cherry pie filling evenly over top of cake.
Chill thoroughly.
Serves 12.
184 calories, 9 mg cholesterol, 3 g fat, 319 mg sodium and 4 g protein.