Cherry Trifle - cooking recipe

Ingredients

2 cans Comstock cherry pie filling
1 (3 1/4 oz.) box instant vanilla pudding
1 1/2 c. milk
1 pt. sour cream
2 medium angel food cakes
1 medium Cool Whip or 1 pt. heavy whipping cream
1/2 c. chopped nuts
1/2 c. sherry or brandy

Preparation

Mix pudding and milk according to directions.
Add sour cream and chill.
Cut slices of angel food cake and make a layer in the bottom of the trifle dish (layer about 1 1/2 inches deep). Sprinkle with 1/4 cup sherry or brandy.
Add 1 can pie filling and spread evenly.
Add 1/2 of pudding mixture.
Spread evenly. Repeat layers and chill at least 24 hours for flavors to mix. Just before serving, top with Cool Whip or real whipped cream. Sprinkle with chopped nuts.