1 angel food cake (baked)
2 boxes instant vanilla pudding (prepare according to directions)
1 1/2 c. whipping cream (whipped, add sugar and vanilla)
2 cans cherry pie filling

Tear cake into pieces and place in a buttered 9x13 pan.

Prepare pudding and fold in whip cream mixture. Pour over cake. Refrigerate until firm. Top with pie filling.

MUST be made in advance and should stand at least 24 hours before cutting and serving.