1 lg. angel food cake, baked
2 cans cherry pie filling
1 pkg. instant vanilla pudding
1 1/2 c. milk
1 c. sour cream
1 pt. whipped cream

Cut angel food cake in half; tear 1 half into pieces and put in large glass bowl. Spread 1 can cherry pie filling on cake. Combine pudding, milk, and sour cream, and whipped cream. Spoon over cherry filling. Add remaining pieces of cake and top with 2nd can of cherry filling. Refrigerate overnight. Good for holidays or special occasions. Serves large groups.