Cherry Angel Dessert - cooking recipe

Ingredients

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

Preparation

Place half of cake pieces in a 9 x 9 x 2-inch pan.
Reserve 1/3 cup cherry pie filling and spread remainder over cake cubes in pan.
Top with remaining cake cubes.
Combine pudding mix, milk and sour cream; beat until smooth and spoon over cake cube layer. Chill for five hours or overnight.
Cut in squares and garnish with reserved cherry pie filling.