1 lg. vanilla instant pudding 1 pt. sour cream 1 sm. angel food cake (unfrosted) 1 can cherry pie filling

Mix pudding according to package directions; beat for 2 minutes. Add sour cream and beat until peaks form. Break up cake into 9 x 13 inch pan. Pour pudding mixture over cake. Spread cherry pie filling on top. Refrigerate 1 hour. Enjoy.

Contributed by: Edit

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