Cherry Angel Dessert - cooking recipe

Ingredients

1 large angel cake, any shape
2 pkg. vanilla instant pudding
3 c. milk
2 c. (1 pt.) sour cream
1 can cherry pie filling (prefer Comstock)

Preparation

Place broken up angel cake into a 9 x 13-inch Pyrex pan (lasagna type).
Mix pudding with sour cream and milk; and beat about 2 minutes with hand eggbeater, or until it is all blended together.
Pour pudding over cake pieces, covering well.
Cover this with pie filling and refrigerate overnight.
Cut into squares to serve.
Whipped topping may be used to top it if desired.