1 prepared 10 inch angel food cake
1 packet sugar-free instant vanilla -pudding mix; (1 3/8 ounce)
1 1/2 cup milk; 2% low fat
1 cup light sour cream
1 can (21 ounce) light cherry pie-filling
Tear the cake into bite-size pieces. Press into an 11 x 7 inch baking dish. In a mixing bowl, combine the pudding mix, milk and light sour cream. Beat until thickened, about 2 minutes. Spread over the cake. Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.
Friday, March 26, 2010
Cherry Custard Cake, No Bake
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