Angel Lemon Custard Cake

1 prepared angel food cake (10 inches)

1 package (3.4 oz) instant lemon pudding mix

1 1/2 C. cold milk

1 C. (8 oz) sour cream

1 can (21 oz) cherry or strawberry filling

Tear the angel food cake into bite size pieces. Place in a 13X9 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.

Yield: 12-16 servings