1 angel food cake
1 can Comstock cherry pie filling
1 c. sour cream
1 1/2 c. milk
1 pkg. instant vanilla pudding (sm.)
Break 1/2 cake into 9 x 13 inch pan. Spread 1/2 cherry filling over cake. Repeat with remaining cake and cherries. Beat remaining ingredients together and pour over cake. Chill overnight. Serve with topping of Cool Whip or whipped cream. Serves 12.
VARIATION FOR LEMON DESSERT:
Mix together:
Juice of 4 lemons
Grated rind of 2 lemons
1/2 c. sugar
Add 1 can condensed milk and beat 4 minutes at medium speed. Whip 1 pint cream and fold into lemon mixture. Break 1/2 angel food cake in to 9 x 13 inch pan. Pour half cream mixture over cake. Repeat. Pat down gently. Cover with coconut (optional). Refrigerate overnight.
