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Lemon Custard Cake

Lemon Custard Cake

recipe ingredients
1 angel food cake
1 small package instant lemon pudding mix
1 1/2 cups cold skim milk
1 cup lowfat sour cream
1 21-ounce can cherry pie filling

recipe directions
Tear angel food cake into bite size pieces. Place in 9x13 pan. In mixing bowl combine pudding mix, milk and sour cream. Beat until thick, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until ready to serve.

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Serves: 12 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
233 1 0 5 0 321 5
  • Taibug

    This is yummy! My only suggestion is that you could use sugar free or reduced sugar pie filling or even make your own with Splenda® and fresh cherries, and make it even lower points!

  • Lori

    It was addictive….I ate too much. Very good. I liked that my toddler could help me make it.

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