Submitted by Linda Hundt

Here is an easy version of my Grandma’s recipe 

• 1 homemade or prepared angel food cake (10”)
• 1 3.4 oz. pack of Jello instant lemon pudding
• 1 ½ C. cold milk
• 1 C. sour cream
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. grated lemon zest
• 1 8 oz. tub of whipped topping, thawed.

Tear the angel food cake into bite-size pieces. Place in a 13x9 inch pan. In a mixing bowl, combine the pudding mix, milk, sour cream, lemon juice, and zest. Beat until thickened, about two minutes. Spread over cake making sure pudding mixture is spread down and around all pieces of cake. Carefully spoon whipped topping on top. Chill at least four hours or overnight. Garnish with fresh strawberries, raspberries, or blueberries.