Lemon
Custard Cake
by Pat Wooden
1 prepared angel food cake (10 inches)
1 package (3.4 oz) instant lemon pudding mix
1 1/2 cups cold milk
1 cup (8 ounce) sour cream
1 can (21 ounce) cherry or strawberry pie filling
Tear the angel food cake into bite size pieces. Place them in
a 13"x9"x2" pan.
In a mixing bowl, combine the pudding mix, milk and sour cream.
Beat until thickened, about 2 minutes. Spread over the cake.
Spoon pie filling on top.
Chill until serving time. Yield: 12 to 16 servings. (This
is great for a potluck.)
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