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Rich Rowland published this recipe in the great newsletter offered at Recipe du Jour; he says he took it from a clipping.  I've taken liberties with it, as I frequently do with many of my clipped recipes.  It's NOT sugar free nor low carb, but it is lower calorie and fat than most, while having protein, calcium and some antioxidants.

No-Bake Cherry Custard Cake

1 prepared Angel Food cake (at least 10 inches)
1 package (1.4 oz) instant vanilla pudding mix, sugar free or regular
1-1/2 cups skim or low fat milk
1 cup lite or fat free sour cream
1 can (21oz) lite or regular cherry pie filling
1/2 tsp. almond extract

Tear the Angel Food cake into bite size pieces. Press into a large shallow baking dish, approx. 11x17-inch.

In a mixing bowl, combine the milk and sour cream. Beat until mixed.  Add the pudding mix; beat until thickened, about 2 minutes. Spread over the cake.  (If you are ambitious, you can use my Double Rich Vanilla Pudding recipe.)

Combine the cherry pie filling with the almond extract.  If using lite, you may wish to add some stevia or artificial sweetener to make it sweeter.  Spread evenly over the top of the cake.   Cover with foil or plastic wrap and chill thoroughly until serving time.