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

Put cake pieces in 9 x 13 inch pan or dish. Reserve 1/3 cup pie filling, spread the remaining over cake. Mix pudding, milk and sour cream, beat until smooth. Spoon over cherry pie filling. Garnish with remaining pie filling. Chill for 5 hours.