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

Tear cake into 1/2 inch pieces to measure 8 cups. Place in 9x9 inch pan half of cake pieces, reserve 1/3 of cherry pie filling. Spread remaining over the cake in pan. Top with rest of cake.

Combine pudding with cold milk and sour cream. Beat with whisk 3 minutes and spoon over cake. Cover and chill several hours. To serve, cut in squares and spoon rest of cherry filling over each serving.