1 (10-inch) prepared angel food cake
1 (1.4 ounce) box sugar-free instant vanilla pudding mix
1 1/2 cups 2% milk
1 cup light sour cream
1 (21 ounce) can light cherry pie filling
Tear the angel food cake into bite-size pieces. Press into an 11 x 7-inch baking dish. In a mixing bowl, combine the pudding mix, milk and light sour cream. Beat until thickened, about 2 minutes. Spread over the cake. Spoon cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.
Makes 12 servings.