Cherry Angel Dessert - cooking recipe

Ingredients

1 (10 oz.) angel food loaf cake, cut in 1/2-inch cubes
1 can Comstock cherry pie filling (21 oz. can equals 1 lb. 5 oz.)
1 (3 3/4 oz.) pkg. Jell-O instant vanilla pudding
1 1/2 c. whole milk
1 c. sour cream (1/2 pt.)

Preparation

Place half the cake pieces in a flat layer in a rectangular pan (approximately 7 1/2 x 11 1/2 x 2-inch).
Reserve 1/3 cup of the cherry filling for garnish topping.
Spoon remainder of filling over the cake pieces.
Top with another flat layer of the remaining cake pieces.
Combine pudding mix, milk and sour cream; beat with mixer on lowest speed until smooth.
Spoon evenly over cake pieces.
Chill at least 5 hours.
Cut into squares; garnish with cherry filling.