Quick Custard Cake
Since it's Friday, I'm sharing a Friday Food Blog.
This is a great no-bake cake recipe. It’s cool, light, perfect for a summer dessert, and everyone loves it.
1 prepared angel food cake (10 inches) 1 package (3.4 ounces) instant lemon pudding mix 1 ½ cups cold milk 1 cup (8 ounces) sour cream 1 can (21 ounces) cherry pie filling
Tear the angel food cake into bite-sized pieces.
Arrange in a 13 inch x 9 inch x 2 inch pan.
In a mixing bowl, combine the pudding mix, milk, and sour cream. Beat until thickened (about 2 minutes).
Spread over cake, then spoon pie filling on top.
Chill until serving time.
This simple recipe can be modified in a variety of ways. If you want to make it extra “custardy” use a larger packet of pudding mix. Want more fruit? Use a bigger can of pie filling.
You can also change up the flavors and substitute vanilla pudding for lemon, or use strawberry or blueberry pie filling instead of cherry.
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