Ingredients
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes1 can (20 ounces) reduced-sugar cherry pie filling1-1/3 cups cold fat-free milk1 package (1 ounce) sugar-free instant vanilla pudding mix1/2 cup reduced-fat sour cream1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Preparation
Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling.
In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping.
Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.
