Cherry Delight

Cut angel cake into bite-size pieces.

Place 1/2 of cake in bottom of rectangular glass dish.

Spread pie filling over cake. Put remaining 1/2 of cake pieces on top of filling.

Mix pudding and milk, then fold in sour cream.

Spread this over cake pieces and top with Cool Whip.

Refrigerate for several hours before serving.

A 9 x 13-inch pan is recommended.