1 lg. angel food cake
1 sm. can evaporated milk
3/4 c. powdered sugar
1 (16 oz.) sour cream
1 can blueberry pie filling
1 can strawberry pie filling

Brush crumbs from cake and remove top crust. Tear into small pieces.

In a large bowl place Cool Whip, evaporated milk, powdered sugar and sour cream. Mix well. Add cake pieces and mix well. Spread 1/2 of this mixture in a large glass bowl (a small punch bowl works well).

Spread blueberry pie filling on top of this layer. Spread remaining angel cake mixture over the blueberry layer. Spread strawberry pie filling over the top. Refrigerate for several hours.

This is also delicious when all of the angel cake mixture is placed in the glass bowl, the top is covered with 1 quart of fresh strawberries (or equivalent amount of whole frozen strawberries) and strawberry glaze poured over the top. Makes lots of servings, pretty to look at and so yummy!