1 lb. (3 cups) angel food cake or pound cake
4 tbsp. sherry
3 1/2 oz. pkg. instant vanilla pudding
1 c. sour cream
1 c. milk
4 c. blueberries (peaches, strawberries, raspberries, or in season fruit)
1 c. whipping cream
2 tbsp. icing sugar
3 tbsp. blueberries for garnish

Slice half of cake into 1/4 inch slices. Place on bottom and sides of 3 quart glass bowl. Blend pudding powder, sour cream and milk. Pour half of mixture over cake, then half of fruit mixture. Repeat with cake first, pudding mixture second and fruit last. Beat whip cream with icing sugar until stiff. Top mixture in bowl with cream and garnish with fruit.