"From April Miller's Kitchen to Yours"

CHERRY PINCH CAKE

1 large angel food cake

1 large box vanilla instant pudding

8 oz sour cream

2 cans cherry pie filling

1 large container whipped topping

In a large bowl, crumble the angel food cake. In a blender, mix the pudding as directed on package, then add sour cream and blend. Pour this mixture in the bowl with cake, mix gently. Pour into  a 9x13 glass cake pan. Spread whipped topping over the top. Add cherry pie filling on top of this. Refrigerate overnight. A sweet summer-time treat.

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