1 angel food cake (lg. store bought)
1 1/4 c. milk
1 can cherry pie filling
1 pkg. instant vanilla pudding
1 pt. sour cream
1 container Cool Whip

Cut up angel food cake. Line bottom of 9 x 13 x 2 inch pan with half of the cake. Cover with the cherry pie filling. Add remaining half of cake over pie filling. Mix in large bowl instant pudding, milk and sour cream and whip until it gets thick. Spread over cake. Now spread container of Cool Whip over pudding mixture and let set overnight.