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Cherry Vanilla Custard Cake

1 prepared angel cake
2 packages instant vanilla pudding
3 cups skim milk
2 cups fat free sour cream
1 can cherry, strawberry or blueberry pie filling

Tear cake into small pieces and put in a 9x13" pan. In a bowl, mix
milk, sour cream and pudding until thickened. Spread over cake.
Let chill for 30 min. Spread pie filling on top of cake. Chill.
Can be made a day ahead.

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