Danish Trifle

1 large angel food cake
1 (4 3/4 ounce) package strawberry-flavored Danish Dessert
1 (16 ounce) box frozen strawberries
1 (3 ounce) box instant vanilla pudding
2 cups milk
1 (8 ounce) carton sour cream

Break cake up into pieces onto cookie sheet.

Make Danish Dessert according to package directions using 2 cups water. While still hot, add frozen berries. Break apart to speed thawing.

Make pudding as directed on box using two cups milk. Gently stir in sour cream.

To layer in goblet, put cake on the bottom, then strawberry mixture, then vanilla pudding. Repeat.

Serve topped with a dollop of whipped cream. Make a day ahead, and top with the cream just before serving.