Ingredients
The following ingredients have 4 Servings
- 1 angel food cake (a pre-made cake or bake a boxed angel food cake mix and let it cool)
- 21 ounces blueberry pie filling
- 1 package 4-serving instant vanilla pudding mix ((102 grams, 3.6 ounces))
- 1 ½ cups milk (2%)
- 1 cup sour cream
- 8 ounces Cool Whip
Instruction
- Cut the cooled angel food cake into cubes about 1 inch in size.Pro Tip: If you are baking the cake yourself for this recipe, make sure to let it cool fully before cutting it so that it doesn’t make the other ingredients too warm.Pro Tip: The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
- Layer half of the cake pieces evenly in the bottom of a 9x9 cake pan (metal or glass).Pro Tip: If you have a trifle bowl and are serving this at a potluck, the trifle bowl would show the fancy layers of this dessert even better.
- Spread 2/3 of the blueberry pie filling evenly over the cake.
- Layer the last half of the cake cubes over the blueberry pie filling.
- In a medium bowl stir together the pudding mix, milk, and sour cream until smooth (about 2 minutes). Spread evenly over the top of the cake.
- Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the blueberry pie filling over the top.
- Place in the fridge and let chill 4 to 5 hours before serving.Pro Tip: This cake needs at least 4 to 5 hours in the fridge so it can soak up all of the flavors. Overnight is even better.
