Lemon Custard Cake

(5 pts per serving and worth it, 12 servings)
1 angel food cake, prepared
1 small package instant lemon pudding mix (regular or FF)
1 1/2 c. cold skim milk
1 container (8 oz) low fat sour cream
1 can (21oz) cherry pie filling (I use light.
You can use any flavor or style you want, though.)

Tear angel food cake into bite size pieces. Place
in 9?3 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.

Lori in IL

http://www.nancyskitchen.com