Cut the cooled angel food cake into cubes about 1 inch in size.Pro Tip: If you are baking the cake yourself for this recipe, make sure to let it cool fully before cutting it so that it doesn’t make the other ingredients too warm.Pro Tip: The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
Layer half of the cake pieces evenly in the bottom of a 9x9 cake pan (metal or glass).Pro Tip: If you have a trifle bowl and are serving this at a potluck, the trifle bowl would show the fancy layers of this dessert even better.
Spread ⅔ of the blueberry pie filling evenly over the cake.
Layer the last half of the cake cubes over the blueberry pie filling.
In a medium bowl stir together the pudding mix, milk, and sour cream until smooth (about 2 minutes). Spread evenly over the top of the cake.
Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the blueberry pie filling over the top.
Place in the fridge and let chill 4 to 5 hours before serving.Pro Tip: This cake needs at least 4 to 5 hours in the fridge so it can soak up all of the flavors. Overnight is even better.