1 lg. prepared angel food cake
1 (21 oz.) can cherry pie filling
1 (3.4 oz.) pkg. instant vanilla pudding
1 1/2 c. cold milk
1 c. sour cream

Cut or tear cake into 1/2 inch pieces to measure 8 cups. Place half the cake cubes in a 9x9 inch pan. Reserve 1/3 cup of pie filling. Spread remaining filling over cake. Top with remaining cake cubes.

Combine the pudding mix, milk and sour cream. Mix. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries. Yields: 9 servings.