1 angel food cake
2 (21 oz.) cans cherry pie filling
2 sm. instant vanilla pudding
3 c. milk
2 c. sour cream

Tear half of the cake into bite-size pieces and spread in the bottom of a 9x13 pan. Spoon on the cherry pie filling. Tear the other half of the cake and layer it on the pie filling.

Combine the milk and the pudding; mix well. Add the sour cream and mix well. Spoon over the top of the cake. (Don't forget the corners of the pan.) Chill at least 5 hours. Serve.