Ingredients:
1 prepared 10 inch angel food cake
1 (1 1/2 ounce) packages sugar-free instant vanilla pudding mix
1 1/2 cups 2% milk
1 cup light sour cream
1 (21 ounce) cans light cherry pie filling
Directions:
Tear the cake into bite-size pieces.
Press into an 11 x 7″ 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.
Servings: 12
Time preparation: 15 min.
Time total: 15 min.