I found this great, little recipe in the July/August issue of Nebraska Life Magazine. I made it this afternoon and it is really yummy. Ingredients: 1 angel food cake, cut in half. 1 can of cherry pie filling. One 8 oz. container of sour cream. 1 large package of instant vanilla pudding. 1 cup of milk. Directions: In the bottom of an 9x13-inch pan, crumble half of the cake. Add the cherry pie filling on top of the crumbled cake. Crumble the other half of the cake over the pie filling. Mix together the sour cream, dry pudding mix and milk. Pour on top of the cake. Refrigerate for several hours before serving. We only waited an hour, but that was long enough for us. YUMMY!
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