1 round angel food cake
2 cans cherry pie filling
1 pt. heavy cream
1 sm. pkg. vanilla pudding
2 c. milk
1 c. sour cream

Cut angel food cake in half. Set aside. One 1/2 cube or tear first half of cake and line the bottom of 9 x 12 pan. Spread one can cherry pie filling over this cake layer. In small bowl whip heavy cream; set aside. Mix pudding with milk; add sour cream. Fold in whipped heavy cream. Pour and spread over cherry filling. Spread or tear rest of cake and line over cake mixture. Top with another can of cherry pie filling. Refrigerate 4-6 hours or overnight.