8 c. angel food cake
2 1/2 c. cherry pie filling
1 pkg. instant vanilla pudding
1 1/2 c. milk
1 c. sour cream

Cut cake in 1/2 inch cubes and put half in 9 x 9 x 2 inch pan. Reserve 1/3 cup cherry filling. Spoon remaining over cake. Top with remaining cake. Combine pudding mix, milk and sour cream; beat until smooth. Spoon over cake. Chill 5 hours. Cut in squares. Garnish with filling.