8 c. (1/2 inch) cubes of angel food cake
1 (15 oz.) can cherry pie filling
1 pkg. instant vanilla pudding
1 1/2 c. milk
1 c. sour cream

Spread 1/2 of the cake pieces in a 9 x 9 x 2 inch pan. Reserve 1/3 cup of cherry filling. Spoon remainder of the filling over the cake.

Top with remainder of the cube of cake. Combine the pudding mix, milk and sour cream and stir until smooth. Spoon over the cake and chill for 5 hour.