1 angel food cake, cut in cubes
1 #2 can cherry pie filling
1 pkg. instant vanilla pudding
1 1/2 c. milk
1 c. sour cream

Place 1/2 of cake pieces in bottom of 9 x 9 inch pan. Reserve 1/3 of cherry pie filling for garnish. Spoon remainder of pie filling over cake. Pat rest of cake on top.

Combine pudding mix, milk and sour cream and beat until smooth. Spoon over cake and garnish with remaining cherries. Chill for 5 hours and serve.