Yield: 6 Servings
Measure | Ingredient |
---|---|
6 cups | Angel food cake cut in 1-inch cubes |
1 can | (21-oz) cherry pie filling |
1 pack | (small) instant vanilla pudding mix |
1½ cup | Milk |
1 cup | Sour cream |
Place half of cake pieces in a 9x9-inch pan. Spoon ⅔ of the pie filling over cake. Top with remaining cake. Beat together pudding, sour cream & milk. Spoon over cake. Garnish with remaining pie filling. Chill several hours until firm & cut in squares. I vary this recipe and use banana pudding sometimes. You can add your own changes, too. Serves 6-8.
MRS JOHN B. (EDY) OBLINGER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .