Cherry Custard Cake, No-bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes, Desserts | 12 | Servings | |
INGREDIENTS
| 1 | Prepared 10" angel food cake | |
| 1 | Sugar-free instant vanilla | |
| pudding mix 1 3/8 oz | ||
| 1 1/2 | c | Milk, 2% lowfat |
| 1 | c | Light sour cream |
| 1 | 21 Oz light cherry pie | |
| filling |
INSTRUCTIONS
Tear the cake into bite-size pieces. Press into an 11x7" 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 th cake. Chill thoroughly until serving time. Serves 12. Per serving; 184 calories, 9 mg. cholesterol, 3 g. fat, 319 mg. sodium, 4g. protein. Recipe by: Asso.Press, Lansing State Journal Posted to MC-Recipe Digest V1 #1016 by Aquasea221 <Aquasea221@aol.com> on Jan 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 265
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 7.9mg
Sodium: 484.3mg
Potassium: 174.3mg
Carbohydrates: 56.9g
Fiber: <1g
Sugar: 32.4g
Protein: 4.3g