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