Blueberry Lemon Angel Dessert


  • 1 angel food cake* 13 ounces
  • 21 ounces blueberry pie filling 1 can Comstock More Fruit
  • 3.4 ounces instant lemon pudding** 1 small box
  • 1 ½ cups 2% milk
  • 1 to 1 ½ cups Cool Whip thawed (about 4 ounces)


  • Note: This makes a very full 8×8″ cake pan. You can use a 9×13 cake pan, but the layers will be much thinner.
  • Cut the cake into bite size pieces.
  • Place half of the cake pieces into a 8×8” baking dish. Press the cubes down slightly.
  • Spread the blueberry pie filling over the cake cubes.
  • Place the remaining cake cubes over the blueberries. Press down again slightly to compact the layers.
  • In a large bowl, whisk the pudding mix into the milk. Let the pudding set for 5 minutes.
  • Spread the pudding over the cake cubes.
  • Spread the Cool Whip over the pudding.
  • Refrigerate for 3-4 hours before serving. This can be made a day in advance.
  • Top with blueberries and lemon zest if desired.


*I used sour cream angel food cake which has a little tang to it.**This recipe has more of a creamy lemon flavor. If you like a tart lemon, use lemon curd instead of the pudding, or a combination of both. Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

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