1 lg. vanilla instant pudding
1 pt. sour cream
1 sm. angel food cake (unfrosted)
1 can cherry pie filling

Mix pudding according to package directions; beat for 2 minutes. Add sour cream and beat until peaks form. Break up cake into 9 x 13 inch pan. Pour pudding mixture over cake. Spread cherry pie filling on top. Refrigerate 1 hour.