Blueberry Pudding Cake

Directions

1. 1
   Thinly slice angel food cake.
2. 2
   Place on the bottom of a 9 x 13-inch pan.
3. 3
   Place blueberry pie filling over cake.
4. 4
   Beat instant pudding with 3/4 cup milk.
5. 5
   Add and fold in sour cream and Cool Whip.
6. 6
   Mix until smooth.
7. 7
   Place cream mixture over blueberries and refrigerate.
8. 8
   Always a hit!