Cherry Custard Cake
1 (10-inch) prepared Angel Food cake
1 pkg (1.4 oz) sugar-free, instant vanilla pudding mix
1-1/2 cups 2% milk
1 cup light sour cream
1 can (21-ounces) light cherry pie filling
Tear the Angel Food cake into bite size pieces. Press into an 11x7-inch baking dish.
In a mixing bowl, combine the pudding mix, milk and light sour cream. Beat until thickened, about 2 minutes. Spread over the cake. Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time. Makes 12 Servings.
Per Serving: 184 Cal; 3 g Total Fat; 36 g Carb; 9 mg Cholesterol; 319 mg Sodium; 4 g Protein. Exchanges: 1-1/2 Bread, 1 Fruit; 1/2 Fat.
Cherry Custard Cake
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