Place half of cake pieces in a 9x9-inch pan. Spoon 2/3 of the pie filling over cake. Top with remaining cake. Beat together pudding, sour cream & milk. Spoon over cake. Garnish with remaining pie filling. Chill several hours until firm & cut in squares. I vary this recipe and use banana pudding sometimes. You can add your own changes, too. Serves 6-8. MRS JOHN B. (EDY) OBLINGER From the
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 6|
|Calories from Fat: 71 (9%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 16.2mg||5 %|
|Sodium 1724.7mg||59 %|
|Potassium 374.6mg||10 %|
|Total Carbohydrate 158.5g||47 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 154.5g|
|Protein 14.7g||21 %|
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Calories per serving: 754
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