Crush the biscuits in a freezer bag. Melt the margarine, then mix with the crushed biscuits and place in a springform pan. Drain the cherries well and collect the juice. Mix the pudding powder with 4 tablespoons of the cherry juice. Bring the rest of the juice to the boil, then thicken with the mixed pudding powder. Fold in the cherries and let cool a little. Spread the thickened cherry mixture on the biscuit base. Whip the cream until stiff and stir in the sour cream. Spread everything over the cherry mixture and refrigerate until ready to eat.
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