1 (3 1/2 oz.) pkg. French vanilla instant pudding
2 c. cold milk
1 tsp. vanilla
1 c. sour cream
1 (6 oz.) angel food cake
1 (22 oz.) can cherry pie filling
1 (21 oz.) can crushed pineapple, drained
Cool Whip for topping

Prepare pudding according to directions using the 2 cups cold milk. Add vanilla. Chill until slightly set. Fold in sour cream. Arrange small pieces of angel food cake in bottom of punch bowl. Add layer of pudding, layer of cherry pie filling, layer of pineapple. Repeat layers until all cake, fruit, and filling is used. Top with Cool Whip. Refrigerate. Serves 8 or more.