Danish Tarts (Casey Gunnell)

Casey Gunnells Danish Tarts

8-10 oz angel cake

2 pkg Danish dessert

1 ¼ cup cold water

1 10 oz pkg berries, thawed

2 small or 1 large inst vanilla pudding milx

3 cups milk

1 cup sour cream

whipping cream

Add Danish dessert to cold water and bring to a boil.  Remove from heat and add thawed berries.  Cool. 

Make pudding using 3 cups milk or 1 ½ cup canned milk and 1 ½ cup water.  Bring to a boil stirring constantly.  Remove from heat and add sour cream.  Stir, pour over angel food cake which has been broken in pieces in a 9x13 pan.  When set, pour Danish dessert and berries on top.  Chill, serve with whipped cream.