Cherry Angel Dessert - cooking recipe

Ingredients

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

Preparation

Place half of cake pieces in 9 x 9 x 2-inch pan.
Reserve 1/3 cup cherry filling.
Spoon remainder over cake.
Top with remaining cake.
Combine pudding mix with sour cream.
Beat smooth.
Spoon over cake.
Chill 5 hours.
Cut in 9 squares.
Garnish with filling.