Lemon Custard Cake - cooking recipe

Ingredients

1 angel food cake (10 inch)
1 (3 1/2 ounce) package instant lemon pudding
1/2 cup cold milk
1 cup sour cream
1 (21 ounce) can cherry pie filling or (21 ounce) can strawberry pie filling

Preparation

Tear angel food cake into bite-size pieces and place in a 13x9-inch pan.
Combine pudding mix, milk and sour cream, and beat until thickened, about 2 minutes.
Spread pudding over cake, spoon pie filling on top, and chill until ready to serve.