You’ll love the fresh flavors in this no bake Blueberry Lemon Angel Dessert. It comes together quickly with pie filling, pudding and premade angel food cake.
When you need a quick dessert and don’t have time to bake, this Blueberry Angel Dessert is the answer. It takes just 20 minutes to put together, then spends 3-4 hours in the fridge. It’s a great make ahead dessert for company.
About this recipe:
Flavor: Lemon and blueberry is a classic flavor combination. Tart lemon and sweet blueberry flavor will fill every bite. The angel food cake and Cool Whip add a simple sweet flavor to the fruity layers.
Texture: This is a smooth, creamy dessert, but it does have the spongy angel food cake cubes and small berries in the pie filling. It’s an easy dessert to eat.
Use lemon curd rather than lemon pudding for a tart lemon flavor.
Try with any cherry pie filling and vanilla pudding.
Raspberry pie filling would be excellent with lemon pudding as well.
Want all lemon? Use lemon pie filling and lemon pudding.
Low Calorie Option
It’s easy to make this dessert with less sugar and fat by getting a low sugar pie filling, sugar free pudding, skim milk and low fat Cool Whip. You can often even find reduced sugar angel food cakes in stores.
Store this blueberry lemon angel dessert covered in the refrigerator. You can freeze leftovers for up to 6 weeks.
Blueberry Lemon Angel Dessert
5 from 1 vote
You'll love the fresh flavors in this no bake Lemon Blueberry Angel Dessert. It comes together quickly with pie filling, pudding and premade angel food cake.
21ouncesblueberry pie filling1 can Comstock More Fruit
3.4ouncesinstant lemon pudding**1 small box
1 ½cups2% milk
1 to 1 ½cupsCool Whipthawed (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.**