1 angel cake or sponge cake
1 can blueberry pie filling
1 box vanilla pudding mix
1 lg. container Cool Whip
2 oz. apricot or peach brandy

Cut cake in half and put half in a large serving bowl or trifle dish. Pour 1 ounce brandy over the cake. Add blueberry pie filling. Add teaspoon half of cake and pour remaining brandy over top. Prepare pudding according to package directions and pour over the cake. Loosely, top with Cool Whip and any cake decorations desired. Place in refrigerator and set for a few hours before serving.