1 prepared angel food cake (10″)
1 package (3.4 oz) instant lemon pudding
1 1/2 cups cold milk
1 cup (8 oz) sour cream
1 can (21 oz) cherry OR strawberry pie filling

tear the angel food cake into bite-size pieces. place in a 13″x9″x2″ pan. in a mixing bowl combine the pudding mix, milk and sour cream. beat until thickened, about 2 minutes. spread over cake. spoon pie filling on top. chill until serving time.

12-16 servings