Step 1: Prepare the Angel Food Cake - If you’re using a boxed angel food cake mix, follow the package instructions to bake it. Once baked, let it cool completely in the pan, then invert it onto a serving platter.
Step 2: Make the Vanilla Pudding Mixture - In a medium mixing bowl, whisk together the instant vanilla pudding mix and the cup of milk until it thickens. This usually takes about 2 minutes.
Step 3: Add the Sour Cream - Gently fold in the sour cream to the pudding mixture until fully incorporated.
Step 4: Fold in the Cool Whip - Carefully fold in the Cool Whip to the pudding and sour cream mixture.
Step 5: Assemble the Cake - Place the cooled angel food cake on the serving platter. Spread a layer of the pudding mixture over the top of the cake, followed by a generous layer of blueberry pie filling.
Step 6: Final Touches - Repeat layering with the remaining pudding mixture and blueberry pie filling, finishing with a layer of blueberries on top.
Step 7: Chill and Serve - Refrigerate the cake for at least 2 hours before serving.
