1 prepared angel food cake (about 10 inches)
1 (3.4 oz.) box lemon pudding
1 1/2 cup milk
1 cup (8 oz.) sour cream
1 can (21 oz.) cherry or strawberry pie filling
Tear cake into pieces and place in a 13x9 pan. Mix pudding, milk and sour cream, beating until thick. Spread over cake, then spoon pie filling on top. Chill until ready to serve.
You could make this in layers in a large glass bowl for something special. This is also a good recipe to store in with your Christmas or Fourth of July recipes.
I got this recipe from Living on a Dime Newsletter. ( I haven't tried it yet, but you can be sure I will.)