No-Bake Blueberry Lemon Dessert (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 angel food cake (13 ounces)
02 - 21 ounces blueberry pie filling (1 can Comstock More Fruit)
03 - 3.4 ounces instant lemon pudding (1 small box)
04 - 1 ½ cups 2% milk
05 - 1 to 1 ½ cups Cool Whip, thawed (about 4 ounces)

→ Optional Garnish

06 - Fresh blueberries
07 - Lemon zest

# Instructions:

01 - Cut the angel food cake into bite-size pieces
02 - Place half of the cake pieces in an 8x8" baking dish. Press down slightly to compact
03 - Spread the blueberry pie filling over the cake cubes
04 - Place remaining cake cubes over the blueberries. Press down slightly
05 - Whisk pudding mix into milk in a large bowl. Let set for 5 minutes
06 - Spread the pudding over the cake cubes
07 - Spread Cool Whip over the pudding layer
08 - Refrigerate for 3-4 hours before serving. Garnish with fresh blueberries and lemon zest if desired

# Notes:

01 - Can be made a day in advance
02 - For more tart lemon flavor, use lemon curd instead of pudding
03 - Sour cream angel food cake adds a nice tang
04 - Use 9x13 pan for thinner layers if preferred

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