"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon Custard Cake Recipe

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This recipe for Lemon Custard Cake, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Tolbert
Added: Tuesday, October 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 prepared angel food cake (10 inches)
1 pkg. instant lemon pudding mix
1 1/2 cups cold milk
1 cup 8oz sour cream
1 can 21oz cherry or strawberry pie filling

Directions:
Directions:
Tear angel food cake into bite size pieces. Place into 13x9 pan. In mixing bowl, combine pudding, milk, and sour cream. Beat until thickened about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time

Number Of Servings:
Number Of Servings:
12-16
Personal Notes:
Personal Notes:
Good dessert for shower or party

 

 

 

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