1 (10-inch) prepared angel food cake
1 package (4-serving size) fat-free, sugar-free vanilla instant pudding mix (dry)
1 1/2 cups fat-free (skim) milk
1 cup light sour cream
1 can (21 ounces) light cherry pie filling
Tear cake into bite-sized pieces; press into
11 X 17-inch baking dish.
Combine pudding mix, milk and sour cream in medium bowl,
beat 2 mins. or until thick. Spread over cake.
Spoon cherry pie filling evenly over top of cade.
Chill until ready to serve.
Makes 12 servings
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