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Cut the angel food cake into bite-sized cubes and place half of them evenly in the bottom of a 9×13 baking dish.
Spoon half of the cherry pie filling over the cake layer.
In a medium bowl, whisk the pudding mix with cold milk until thickened. Fold in sour cream and Cool Whip until smooth.
Spread half of the creamy pudding mixture over the cherry layer.
Add the remaining cubed cake, followed by the rest of the pie filling and remaining pudding mixture.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
To serve, add a finishing touch with maraschino cherries or an extra dollop of Cool Whip, if you like.