This dessert is easy to decorate for the holidays, and it's perfect for family reunions.—Viorene Larson, Sious Falls, South Dakota
Cherry Angel Dessert
Cherry Angel Dessert
Prep Time
10 min
Yield
15 servings
Ingredients
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 1 can (20 ounces) reduced-sugar cherry pie filling
- 1-1/3 cups cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1/2 cup reduced-fat sour cream
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Directions
- 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.
Nutrition Facts
1 piece: 114 calories, 2g fat (2g saturated fat), 1mg cholesterol, 206mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch.
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