1 angel food cake
1 can cherry pie filling
1 pkg. (3 oz.) instant vanilla pudding, prepared
1 c. sour cream

Break up angel food cake and put half in 9 x 13 inch pan. Put pie filling over cake, then other half of cake and press down. Prepare pudding mix according to box directions and add sour cream. Frost cake with pudding-sour cream mixture and refrigerate.