1 prepared angel food cake (10-inches)
1 (3.4 oz.) pkg. instant lemon pudding mix
1 1/2 c. cold milk
1 c. (8 oz.) sour cream
1 (21 oz.) can cherry or strawberry pie filling

Tear the angel food cake into bite-size pieces. Place in a 13 x 9 x 2-inch pan. In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread pie filling on top. Chill until serving time.