10" angel food cake
21 oz. cherry pie filling
6 oz. instant vanilla pudding
2 1/2 c. milk
8 oz. sour cream

Divide cake in half. Cut one half of cake into 1 inch cubes. (The other half won't be used in this recipe.) Put cubes in a 13 x 9 inch pan. Spoon pie filling on top. Set aside.

Make pudding as package directs except use 2 1/2 cups milk. Add sour cream. Blend well. Spoon over cherries. Chill overnight. Serves 12.