Lemon Custard Cake
Lemon Custard Cake is an easy dinner. Made with 1 prepared angel food cake (10 inches), 1 pkg. (3.4 oz.) instant lemon pudding mix, 1 1/2 c. cold milk, 1 c. sour cream and 1 can (21 oz.) cherry or strawberry pie filling, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Tear the angel food cake into bite size pieces.
Place in a 13 x 9 x 2-inch pan.
In a mixing bowl, combine the pudding mix, milk and sour cream.
Beat until thickened, about 2 minutes.
Spread over cake.
Spoon pie filling on top.
Chill until serving time. (This is better if 2 cans of pie filling are used.)
π· Perfect Pairings
Complete your meal with these
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