8 c. cubed angel food cake
1 (#2) can (2 1/2 c.) cherry pie filling
1 (3 oz.) pkg. instant vanilla pudding
1 c. dairy sour cream
1 1/2 c. milk

Place 1/2 of cubed pieces of angel food cake in 9"x9"x2" pan. Reserve 1/3 cup cherry pie filling, spoon remainder over cake. Top with remaining cake. Combine pudding mix, milk and sour cream; beat smooth. Spoon over cake. Chill 5 hours. Garnish with pie filling.