This recipe is cool and light and just perfect for a summertime treat! 🍨
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1 angel food cake, cubed
1 small pkg. instant vanilla pudding
1 1/2 cups milk
1 cup sour cream
Whipped topping
Place half of the angel food cake cubes in a pan or dish (about a 9-inch square size).
Top with pie filling.
Place remaining angel food cake on top.
In a separate bowl, combine pudding, milk and sour cream, beating well.
Pour over cake.
Chill for 5 hours or more and serve topped with whipped topping.
Until next time...
~Rebecca
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Thanks, Kristina! I've found that it's best after it's been in the fridge for a couple of days or so. I'm going to try it using peach pie filling one of these days. :)
ReplyDeleteAll these recipes you're sharing are making me hungry! :) Looks like another delicious one to try out sometime soon.
ReplyDeleteThis one is even better if you let it set for a couple of days or so, Jean. I'm going to try peach next! :)
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