Lemon Custard Cake

Ingredients

• 1 prepared angel food cake (8 to 10 ounces)
• 1 package (3.4 ounces) instant lemon pudding mix
• 1-1/2 cups cold 2% milk
• 1 cup sour cream
• 1 can (21 ounces) cherry or strawberry pie filling

Directions

1. Tear angel food cake into bite-sized pieces. Place in a 13x9-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.

Nutrition Facts

1 serving: 184 calories, 5g fat (3g saturated fat), 7mg cholesterol, 270mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.

Reviews

DonnaSense

2y ago

Recipe can be adjusted to accommodate dairy allergy; used lactose-free sour cream and almond milk. Easy to make; husband loves it. Can't say more than that.

T

thewackyone

9y ago

definitely eye catching in parfait glasses with whipped cream on top and colorful my picky father who complains about everything couldn't stop eating it. might try blueberry pie filling next time

gailw15

I used Strawberry pie filling, and this was super easy and tasty. My kind of recipe!