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

Cut cake into thin slices and line the bottom of an 8 1/2" x 13 1/2" glass dish with half the cake. Spread cherry filling over the cake. Place the other half of the cake over the filling. Beat pudding, sour cream and milk together and spread over top of cake. Refrigerate overnight. Spread with whipped cream before serving. For more pudding use: 1 1/2 packages pudding, 2 cups milk and 2 cups sour cream.