Submitted by: Ann Hatzopoulos from Easy Everyday Cooking
Servings: 6
Ingredients:
1/2 (10 oz) angel food cake
1 (3.4 oz) package vanilla instant pudding mix
1 cup milk
1 cup sour cream
1 cup sliced fresh strawberries
1 cup fresh raspberries
3/4 cup fresh blueberries
8 ounces whipped topping
Directions:
Cut cake into bite-sized pieces. Beat pudding mix with milk in a medium bowl.
Fold sour cream into pudding mixture. Combine berries in a bowl; toss lightly. Reserve 1/2 cup mixed berries for topping.
Alternate layers of cake, pudding mixture, berries and whipped topping in a clear glass bowl, ending with whipped topping.
Cover bowl loosely with plastic wrap. Refrigerate until serving time. Top with reserved berries before serving.
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