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Cherry Angel Dessert

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

  • 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.

Nutrition Facts

1 piece: 0g sugar total.

Reviews

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