Lemon Custard Cake

Ingredients

• 1 prepared angel food cake 10 inches
• 1 pkg 34 oz instant lemon pudding mix
• 1 12 c cold milk
• 1 c sour cream
• 1 can 21 oz cherry or strawberry pie filling

Directions

1. Tear the angel food cake into bite size pieces
2. Place in a 13 x 9 x 2-inch pan
3. In a mixing bowl combine the pudding mix milk and sour cream
4. Beat until thickened about 2 minutes
5. Spread over cake
6. Spoon pie filling on top
7. Chill until serving time This is better if 2 cans of pie filling are used