1 lg. angel food cake
1 can cherry pie filling
1 pkg. vanilla instant pudding, make according to direction with 1/2 c. less milk
1 1/2 c. milk
1 c. sour cream

Cut cake in bite size cubes. Place single layer in 9 x 13 inch pan. Spoon the pie filling over cake. Add another layer of cake cubes. Top with pudding made according to directions, with one half cup less milk. Add sour cream. Pour over cake. Let chill in refrigerator until set. Yields 12 servings.