Lemon Custard Cake
Just to prove a quick meal doesn't have to go without dessert, field editor Sue Gronholz of Columbus, Wisconsin shares her simple recipe for Lemon Custard Cake. "It comes from my grandma and is also nice to whip up when unexpected company stops in," Sue informs. "It's a cool, creamy dessert that tastes like you fussed."
SERVINGS
|
12-16
|
CATEGORY
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Dessert
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PREP |
15 min. |
TOTAL
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15 min.
|
INGREDIENTS
- 1 prepared angel food cake (10 inches)
- 1 package (3.4 ounces) instant lemon pudding mix
- 1-1/2 cups cold milk
- 1 cup (8 ounces) sour cream
- 1 can (21 ounces) cherry or strawberry pie filling
DIRECTIONS
Tear angel food cake into bite-size pieces. Place in a 13-in. x 9-in. pan. 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 time. Yield: 12-16 servings.