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Blueberry Lemon Heaven Dess

How to make Blueberry Lemon Heaven Dessert

– This simple dessert comes together so quickly and is always a crowd-pleaser!

INGREDIENTS:

– 1 whole Angel food Cake, (Click the link in the Notes for from-scratch Angel Food Cake)

LEMON PUDDING:

– 1 package (3.4 ounces) instant lemon pudding

– 1 1/2 cups (368g) milk

– 1 cup sour cream

TOPPINGS:

– 1 can (21 ounces) blueberry pie filling

– 8 ounces whipped topping, such as Cool Whip

– 1 tablespoon lemon zest, for garnish (optional)

INSTRUCTIONS:

– 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!)

PUDDING:

– 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.

ASSEMBLE THE DESSERT:

– In a 9×13 baking dish, arrange 1/2 of the angel food cake cubes in a layer.

– Drop half of the blueberry pie filling over top of the angel food cake cubes.

– Cover the blueberry filling with the remaining angel food cake.

– Spoon lemon pudding over the cake and spread evenly.

– Drop with whipped topping in dollops over the pudding layer. Using an offset spatula, spread into an even layer.

– Carefully spread the remaining blueberry pie filling over the whipped topping. Garnish with lemon zest (optional).

– Place in the refrigerator for 3-4 hours. Serve cold.

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