Lemon Custard Cake
Lemon Custard Cake is an moderately easy dessert you can prepare in about 1 hour 14 minutes. Made with (10-inch) prepared angel food cake, (3.4 oz.) pkg. instant lemon pudding, c. cold milk, c. (8 oz.) sour cream and (21 oz.) can cherry or strawberry pie filling, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Tear the angel food cake into bite size pieces.
Place in a 13 x 9-inch pan.
In a mixer bowl, combine pudding mix, milk and sour cream.
Beat until thickened, about 2 minutes.
Spread over cake. Spoon pie filling on top.
Chill until serving time.
Yield: to 16 servings.
π· Perfect Pairings
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