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Desserts

Blueberry and Lemon Cream Angel Cake

Blueberry and Lemon Cream Angel Cake recipe
photo by:kraft
Chill out with creamy vanilla pudding infused with lemon zest layered with blueberries and angel food cake. Who knew it could be so simple to make a splash?
time
prep:
20 min
total:
20 min
servings
total:
10 servings
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What You Need

1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1
cup  cold fat-free milk
2
tsp.  lemon zest
2-1/2
cups  thawed COOL WHIP Whipped Topping, divided
1
pkg.  (10 oz.) round angel food cake, cut into cubes
2
cups  fresh blueberries

Make It

BEAT pudding mix, milk and zest in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Refrigerate 5 min. or until thickened.

LAYER cake cubes, pudding mixture and blueberries in 10 dessert bowls; top with remaining COOL WHIP.

Kraft Kitchens Tips

Make Ahead
Refrigerate up to 2 hours before serving.
Substitute
Prepare using your choice of fresh berries.
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