In a mixing bowl, combine the instant vanilla pudding mix with 2 cups of cold milk. Using a whisk, mix thoroughly until the pudding thickens, which should take about 2 minutes.

Once the pudding has thickened, gently fold in 1 cup of sour cream until fully combined.

Cut your angel food cake into bite-sized cubes. You need about half of the cake for the first layer.

Scatter half of the mixed berries over the layer of angel food cake.

Pour half of your creamy vanilla pudding mixture over the cake and berry layers.

Repeat the layering process with the remaining angel food cake cubes and mixed berries, then pour the second half of the pudding mixture.

Spread a generous layer of whipped topping over the final pudding layer.

Drizzle caramel or berry sauce over the whipped topping.

Cover the trifle dish with plastic wrap and refrigerate the assembled cake for at least 2 hours, or preferably overnight.