1 angel food cake
1 small package instant lemon pudding mix
1 1/2 cups cold skim milk
1 cup lowfat sour cream
1 21-ounce can cherry pie filling
Tear angel food cake into bite size pieces. Place in 9×13 pan. In mixing bowl combine pudding mix, milk and sour cream. Beat until thick, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until ready to serve.