1 angel food cake (I bought a 13 oz. cake)
1 lg. box instant vanilla pudding (you might want to try chocolate), make up pudding with 3 c. milk
1 lg. container Cool Whip
1 lg. can Comstock cherry pie filling

Slice the angel food cake into at least 1 inch thick slice and line a glass baking dish or sheet cake pan with the slices. Spread pudding over cake slices. Spread Cool Whip on top of pudding (save 1 cup for garnish). Spread cherry pie filling on top of Cool Whip. Refrigerate for at least 4 or 5 hours (better overnight).

Some creativity: Decorate top using Cool Whip and pastry tube edge with the Cool Whip and criss-cross the whole top creating a lattice work look.