1 angel food cake
1 c. sour cream
1 pkg. instant vanilla pudding
2 cans cherry filling
1 1/2 c. milk

Beat sour cream and milk together. Break cake up in pieces in large oblong pan. Use only 1/2 of cake. Pour 1 can of cherries over cake. Make second layer of cake. Add pudding to cream and milk. Pour at once over cake gently, working between pieces. Top with remaining cherries. Refrigerate.