Angel Food Pudding Cake

1. Bake or purchase one angel food cake in a ring pan. Allow to cool completely. 2. Cut off 1 inch from the top so the ring stays intact. Set aside. 3. Cut 1 inch from the sides of the cake, being careful not to poke through the bottom. 4. Scoop out all the cake from the middle, leaving a shell about 1 inch thick. Save scooped cake pieces. 5. In a cold metal or glass bowl, prepare pudding with skim milk according to package directions. 6. Fold in 1 cup whipped cream and the cake pieces. 7. Place filling into the cake shell. 8. Replace the top of the cake. 9. Cover outsides and top with remaining whipped cream. 10. Refrigerate until serving. Best served the same day.