Publisher Photo
Publisher Photo
This dessert is easy to decorate for the holidays, and it's perfect for family reunions.—Viorene Larson, Sious Falls, South Dakota
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 1 can (20 ounces) reduced-sugar cherry pie filling
  • 1-1/3 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1/2 cup reduced-fat sour cream
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling.
In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping.
Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers. Yield: 15 servings.
Originally published as Cherry Angel Dessert in Country Woman July/August 2004, p36

Nutritional Facts

1 piece: 0g sugar total.

  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 1 can (20 ounces) reduced-sugar cherry pie filling
  • 1-1/3 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1/2 cup reduced-fat sour cream
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  1. Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling.
  2. In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping.
  3. Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers. Yield: 15 servings.
Originally published as Cherry Angel Dessert in Country Woman July/August 2004, p36

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