8 1/2 c. of 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

Place half of the cake pieces in 9 x 9 x 2 inch pan. Pick out 16 cherries from the filling and set aside. Spoon remainder of cherry pie filling over the cake. Top with remaining cake pieces. Combine pudding mix, milk, and sour cream and beat until smooth. Spoon over cake. Dot with reserved cherries. Chill at least 5 hours. Cut into squares when serving.