1 lg. prepared angel food cake
1 can cherry pie filling
1 pkg. instant vanilla pudding mix
1 1/2 c. cold milk
1 c. (8 oz.) sour cream

Cut or tear cake pieces to make 8 cups. Place half of the cake into a big glass bowl (I use a brandy sniffer).

Reserve 1/3 cup of pie filling. Spread remaining on cake. Top with remaining cakes cubes. Combine the pudding mix with milk and sour cream. Spoon over cake. Cover and chill. Dish out, put cherries on top.