Cherry Angel Dessert - cooking recipe

Ingredients

8 c. (1/2-inch) cubes angel food cake
1 can cherry pie filling
1 pkg. instant vanilla pudding
1 1/2 c. milk
1 c. sour cream

Preparation

Place half the cake pieces in a 9 x 9 x 2-inch cake pan.
Save 1/3 cup cherry pie filling for garnish.
Spoon remainder of filling over cake in pan.
Top with remaining cake.
Combine pudding mix, milk and sour cream.
Beat until smooth, then spoon over cake.
Chill in refrigerator 5 hours.
Top with remaining pie filling before serving.