This super-easy, no-cook trifle is a soothing old-fashioned dessert that is just right after a big meal and an ideal do-ahead dessert.

1. Cut the cake into bite-size pieces.

2. Beat the pudding mix with the milk in a medium bowl. Fold in the sour cream.

3. Combine all the berries in a bowl; toss gently. Reserve 1/2 cup mixed berries for topping.

4. Alternate layers of the cake, pudding mixture, berries and whipped cream in a clear glass bowl, ending with whipped cream.  Cover the bowl loosely with plastic wrap and refrigerate until serving time. Top with the reserved berries just before serving.

Tip: Cutting Angel Food Cake
A long, sharp serrated knife is the best utensil for cutting the angel food cake. Slice the airy cake gently using a light sawing motion.