Raspberry Angel Dessert
One 10 inch angel food cake
1 can Raspberry filling (20 oz)
1 package instant vanilla pudding
2 1/2 cups milk
1 c. sour cream
Cut or tear cake into one inch cubes. Put half of cake cubes into 9 x 13 inch pan. Spoon raspberry pie filling over cubes. Top with remaining cubes.
Prepare pudding using 2 1/2 cups milk. Add sour cream, blend. Pour and spread over cake cubes in pan.
Chill for at least 6 hours before serving. For serving cut into squares.
May be topped with whipped cream