1 round angelfood cake
1 lb. can cherry pie filling
1 sm. box vanilla instant pudding
1 1/2 c. milk
1 c. sour cream

Break 1/2 of cake into pieces in a 2 quart bowl. Cover with cherry filling. Break rest of cake over filling. Mix pudding and milk; blend in sour cream. Spread over cake. Refrigerate (up to a week).