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
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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