1 can Comstock blueberry pie filling
1 angel food cake
2 c. milk
1 sm. box vanilla instant pudding
1 c. sour cream
1 (16 oz.) container Cool Whip

Tear cake into small pieces and place in large bowl. Mix milk, pudding, and sour cream; blend well. Blend in Cool Whip. Add to cake mixture and stir well. Transfer to serving bowl. Pour blueberries over top. Chill well in refrigerator.