Cooking Thursday

Today's recipe is another one that I brought to a church potluck a few weeks ago.  It's easy to put together, is light and tasty and looks pretty in a glass bowl or trifle dish.

Angel Food Cake Trifle

1 large angel food cake
2 cans blueberry pie filling (or flavor of your choice)
2 packages 4 serving instant vanilla pudding
3 cups milk
1 cup sour cream
16 ounces Cool Whip

Cut Angel food cake into 1 inch cubes and place half in bottom of trifle bowl (or you can use a 9x13 pan).
Spread one can of pie filling over the angel food cake.
Mix together the pudding mix with the milk, then beat in the sour cream. Stir in half of the Cool Whip.
Spread half of the pudding mix over the pie filling in the trifle bowl.
Spread the other half of the angel food cake over the filling, then cover with the remaining filling.
Cover filling with the remaining Cool Whip, then spread the other can of pie filling over the top.
Let chill for at least 4 hours before serving, but preferably overnight.