Angel Pudding

 

1
large package vanilla instant pudding, prepared according to pkg. directions.
2
cups sour cream
1
prepared angel food cake (from a mix or purchased)
2
(21 oz.) cans cherry pie filling or 1 (30 oz.) can
1
16 ounce can sliced peaches, drained
1
8 ounce container Cool Whip, thawed, or 1 cup whipping cream, whipped

 

 

In a 2 quart or larger glass bowl, put a layer of approximately 1 inch thick angel cake slices (break into approx. 2" x 2" squares or so).  Mix pudding and sour cream.  Put 1/2 of this mixture over cake.  Put 1/2 of pie filling over pudding mixture.  Place 1/2 of the peach slices over cherries.  Put on another layer of cake slices, rest of the pudding and the cherry pie filling.  Top with Cool Whip or whipped cream.  Decorate with remaining peaches.

 

Chill before serving.  Make the day of serving for best results but it can be made 10 or so hours ahead if desired. 

 

Serves 8 to 10.