1 lg. angel cake, torn in small pieces
2 sm. pkgs. vanilla pudding, not prepared
3 c. milk
2 c. sour cream
1 can blueberry pie filling

Break up half of cake and sprinkle in bottom of 9"x13" pan. Pour pie filling over all. Add remaining angel cake. Make up pudding using 3 cups milk and beat in sour cream. Spread over cake and refrigerate for four hours before serving. Serves 10.