Make pudding as directed on box, chill.
In separate large bowl, blend cream cheese and sour cream until smooth.
Fold in pudding, blend on low until smooth.
Cut bread into 1/2 inch pieces and cover bottom of 9×13” pan.
Pour cream mix over bread, smooth out evenly.
Top with spoonfuls of cherry pie filling. Use a knife to swirl it through the cream filling.
Refrigerate for one hour. Enjoy!!
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