Cherry Angel Delight - cooking recipe

Ingredients

1 large prepared angel food cake
1 can (21 oz.) cherry pie filling
1 small pkg. instant vanilla pudding mix
1 1/2 c. cold milk
1 (8 oz.) sour cream
1 small can crushed pineapple, drained
Cool Whip

Preparation

Cut or tear cake into 1/2-inch pieces to measure 8 cups. Place half cake cubes in 9 x 9-inch pan.
Reserve 1/3 cup of pie filling; spread remaining filling over cake.
Top with remaining cake.
Spread pineapple over cake.
Combine pudding mix, milk and sour cream.
Spoon over cake.
Cover and chill. Cover top with Cool Whip and cut into squares.
Top each square with reserved cherries.