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Recipes Desserts Cakes
Recipes Desserts Cakes
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| Servings: | 12 |
| Author Notes: | If you already have the angel food cake, this recipe is a snap to prepare. It was shared with us by Marilyn Helton of Cinnamon Hearts, a wonderful resource for diabetic friendly cooking information and recipes. |
| Ingredients: |
1 Angel Food cake (10 inch cake, follow link for recipe or use store bought)
1 package (1.4 ounces) 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 |
| Instructions: |
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.
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