Blueberry Pudding Cake - cooking recipe

Ingredients

1 angel food cake
1 can blueberry pie filling
1 pkg. vanilla instant pudding
3/4 c. milk
8 oz. sour cream
9 oz. Cool Whip

Preparation

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