8 c. of 1/2 inch cubes angel food cake
1 (No. 2) can cherry pie filling
1 pkg. instant vanilla pudding
1 1/2 c. milk
1 c. sour cream

Place 1/2 of the cake pieces in a 9x9 pan. Reserve 1/3 cup pie filling and spoon remainder of pie filling over cake pieces. Top with remaining cake.

Combine pudding mix, sour cream and milk; beat until smooth and spoon over cake. Chill 5 hours. Cut in 9-inch squares and garnish with remaining filling.