LEMON CUSTARD CAKE
1 prepared angel food cake or pound cake
1 pkg (4 oz) instant lemon pudding mix
1 1/2 cups cold milk
1 cup sour cream
1 can pie filling (cherry or blueberry or your choice)
Tear cake into bite size pieces (approx. 1 in) Place in 13X9 buttered
cake pan or trifle dish.
In bowl combine pudding mix, milk and sour cream – beat until
thickened (approx. 2 min) Spoon over cake pieces spread slightly.
Spoon pie filling over top and spread carefully. Chill until served.
12-16 servings.
submitted by Dawna Anderson