1 can cherry pie filling
1 angel food cake
1 (9 oz.) Cool Whip
1 box sour cream
1/2 c. nuts
2 boxes vanilla instant pudding mix
3 c. milk

Mix pudding mix with 3 cups milk (mix well). Add sour cream and nuts. Crumble cake in bottom of pan. Cover with mixture and add half of cherry pie filling. Make another layer of cake and mix; add rest of cherry filling. Cover with Cool Whip and sprinkle coconut. Refrigerate before serving.