Lemon Custard Cake
1 prepared angel food cake (8 to 10 ounces) 1 package (3.4 ounces) instant lemon pudding mix 1-1/2 cups cold whole milk 1 cup (8 ounces) sour cream 1 can (21 ounces) cherry or strawberry pie filling Directions Tear angel food cake into bite-size pieces. Place in a 13-in. x 9-in. pan. In a 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. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
