In a medium mixing bowl, whisk together the instant vanilla pudding mix with 2 cups of cold milk for about 2 minutes until the mixture thickens and is smooth. Gently fold in 1 cup of sour cream until fully combined.

Grab a trifle dish or a similar glass bowl and start by layering half of the angel food cake cubes at the bottom. Scatter half of the mixed berries over the cake, followed by half of the creamy pudding mixture.

Layer the remaining angel food cake cubes, then the remaining mixed berries, and finally the rest of the pudding mixture over the top.

Spread a generous layer of whipped topping over the final pudding layer. Drizzle caramel or berry sauce on top if desired.

Cover with plastic wrap or a lid and refrigerate for at least 2 hours before serving.