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

Break half of cake and put on bottom of 9x13 inch pan. Add pie filling. Put on other half of broken-up cake. Mix pudding, milk and sour cream just until blended. Pour on cake. Let set in refrigerator for 1 hour. Mix cherry Jello as directed on package. Cool 1/2 hour and then pour over top. Refrigerate.