Blueberry Pudding Cake

Ingredients

• 1 angel food cake
• 1 can blueberry pie filling
• 1 pkg vanilla instant pudding
• 34 c milk
• 8 oz sour cream
• 9 oz Cool Whip

Directions

1. Thinly slice angel food cake
2. Place on the bottom of a 9 x 13-inch pan
3. Place blueberry pie filling over cake
4. Beat instant pudding with 34 cup milk
5. Add and fold in sour cream and Cool Whip
6. Mix until smooth
7. Place cream mixture over blueberries and refrigerate
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