Ingredients
1 prepared angel food cake (8 to 10 ounces)1 package (3.4 ounces) instant lemon pudding mix1-1/2 cups cold 2% milk1 cup sour cream1 can (21 ounces) cherry or strawberry pie filling
Preparation
Tear angel food cake into bite-sized pieces. Place in a 13 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.
