1 sm. angel food cake
1 sm. pkg. instant vanilla pudding
1 c. milk
1 c. sour cream
6 fresh peaches (strawberries or blueberries may be substituted for peaches)

Break cake into small pieces and cover bottom of 9 inch pan.

Prepare pudding according to directions using 1 cup milk and sour cream. Pour pudding over cake and refrigerate several hours. Slice peaches and cover with sugar. Add fruit topping just before serving.