Lemon Custard Cake
Lemon Custard Cake is an easy dinner. Made with 1 prepared angel food cake (10-inch), 1 pkg. instant vanilla pudding mix, 1 1/2 c. cold milk, 1 c. sour cream and 1 can cherry pie filling, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Tear the cake into bite-sized pieces.
Place in 13 x 9 x 2-inch pan.
In mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes.
Spread over the cake. Spoon pie filling on top.
Chill until serving time.
Makes 12 to 16 servings.
π· Perfect Pairings
Complete your meal with these
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