8 c. angel cake cut in 1/2" cubes
1 lb. 5 oz. can cherry pie filling
3.4 oz. pkg. instant vanilla pudding mix
1 1/2 c. milk
1 c. sour cream

Place 4 cups cake in 9 x 9 x 2 inch pan. Spoon cherry pie filling over cake. Top with remaining 4 cups cake. Combine vanilla pudding, 1 1/2 cups milk and 1 cup sour cream. Beat smooth. Spoon over cake. Chill 5 hours. Serves 9.