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Lemon Custard Cake
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |