1 lg. angel cake (bought or made)
1 can (2 1/2 c.) cherry pie filling
1 pkg. instant vanilla pudding
1 1/2 c. milk
1 c. sour cream

Cut or tear cake into cubes. Place 1/2 in 9 x 9 x 2 inch pan. Reserve 1/3 cup pie filling, spoon rest on top of cake. Top with remaining cake. Combine pudding, milk and sour cream. Beat. Spoon over cake. Garnish with remaining cherries. Chill 5 hours or more.