1 prepared angel food cake (10 inches)
1 package (3.4 ounces) instant lemon pudding mix
1½ cups cold milk
1 cup (8 ounces) sour cream
1 can (21 ounces) cherry or strawberry pie filling
Tear the angel food cake into bite-size pieces. Place in a 13-in x 9-in x 2-in pan. In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time. Yield: 12-16 servings.
This one's from Taste of Living (I think that's the magazine's name). I've made it several times, even for a family gathering or two. It's super easy and quick.
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