Cherry Delight

Directions

1. 1
   Cut angel cake into bite-size pieces.
2. 2
   Place 1/2 of cake in bottom of rectangular glass dish.
3. 3
   Spread pie filling over cake. Put remaining 1/2 of cake pieces on top of filling.
4. 4
   Mix pudding and milk, then fold in sour cream.
5. 5
   Spread this over cake pieces and top with Cool Whip.
6. 6
   Refrigerate for several hours before serving.
7. 7
   A 9 x 13-inch pan is recommended.