Cherry Angel Dessert
|Angel cake cubes||8 Cup (128 tbs) (1/2 Inch Size)|
|Canned cherry pie filling||21 Ounce (1 Can)|
|Instant vanilla pudding mix||3 3⁄4 Ounce (1 Package)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
Place half the cake in a 9x9x2-inch pan.
Reserve 1/3 cup cherry filling; spoon remainder over cake.
Top with remaining cake.
Combine pudding mix, milk, and sour cream; beat smooth; spoon over cake.
Chill 5 hours.
Cut in 9 squares.
Garnish with filling.