Lemon Custard Cake
Ready In: 25 mins
Serves: 12-16
Ingredients
- 1 angel food cake (10 inch)
- 1 (3 1/2ounce) package instant lemon pudding
- 1⁄2 cup cold milk
- 1 cup sour cream
- 1 (21 ounce) can cherry pie filling or 1 (21 ounce) can strawberry pie filling
Directions
- Tear angel food cake into bite-size pieces and place in a 13x9-inch pan.
- Combine pudding mix, milk and sour cream, and beat until thickened, about 2 minutes.
- Spread pudding over cake, spoon pie filling on top, and chill until ready to serve.
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