Recipe information
Ingredients for - Cherry Angel Dessert
2. 1 can (20 ounces) reduced-sugar cherry pie filling -
3. 1-1/3 cups cold fat-free milk -
4. 1 package (1 ounce) sugar-free instant vanilla pudding mix -
6. 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed -
How to cook deliciously - Cherry Angel Dessert
1. Stage
Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling.
2. Stage
In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping.
3. Stage
Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.
