1 angel food cake
1 can blueberry pie filling
1 lg. box vanilla pudding (not instant)
1 sm. carton sour cream
1 lg. whipped topping

Slice angel food cake in 9x13 inch pan. Cook pudding according to directions on box. While pudding is still hot, pour over cake. Spread blueberry pie filling over pudding. Spread sour cream over blueberries. Spread whipped topping over sour cream. Chill 3 hours or overnight. Serves 15.