Cherry Custard Cake

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This sugar-free cake has lots of flavor and is quite creamy.

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Ingredients

1 prepared 10-inch angel food cake
1 1 3/8 oz. package sugar-free instant vanilla pudding mix
1 1/2 C. 2% milk
1 C. light sour cream
1 21 oz. can light cherry pie filling

Directions

Tear the 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.