Cherry Angel Dessert - cooking recipe

Ingredients

9-inch angel food cake, cut in 1-inch pieces
1 (21 oz.) can cherry pie filling
1 (3 3/4 oz.) box instant vanilla pudding mix
1 1/2 c. milk
1 c. sour cream

Preparation

Place half of cake pieces in bottom of large bowl.
Spread all but 1/4 cup of cherry filling onto cake.
Cover with remaining cake.
combine pudding mix with milk and sour cream; beat smooth. Top cake with pudding mixture.
Refrigerate at least 6 hours.
Top with remaining cherries.