Blueberry Lemon Heaven Dessert
This simple dessert comes together so quickly and is always a crowd-pleaser!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
- 1 whole angel food cake, homemade or store-bought
- 1 package (3.4 ounces) instant lemon pudding mix
- 1½ cups (368 g) milk
- 1 cup sour cream
- 1 can (21 ounces) blueberry pie filling
- 8 ounces whipped topping, homemade or store-bought
- 1 tablespoon lemon zest, for garnish (optional)
Instructions
1. Cut angel food cake into cubes. (This was by far the most time-consuming part of the entire recipe. Take your time and use a good serrated knife!)
2. In a large bowl combine lemon pudding, milk, and sour cream. Using a hand-held mixer, beat on medium-high for 2 minutes. Set aside.
3. In a 9×13-inch baking dish, arrange ½ of the angel food cake cubes in a layer.
4. Drop half of the blueberry pie filling over top of the angel food cake cubes.
5. Cover the blueberry filling with the remaining angel food cake.
6. Spoon lemon pudding over the cake and spread evenly.
7. Drop the whipped topping in dollops over the pudding layer. Using an offset spatula, spread into an even layer.
8. Carefully spread the remaining blueberry pie filling over the whipped topping. Garnish with lemon zest (optional).
9. Place in the refrigerator for 3-4 hours. Serve cold.
Notes
Here is my perfect from-scratch Angel Food Cake recipe! – clickable link
Nutrition
- Serving Size: 1 serving
- Calories: 143
Find it online: https://paulakitchen.com/blueberry-lemon-heaven-dessert/