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 8x8" cake pan. You can use a 9x13 cake pan, but the layers will be much thinner.
Cut the cake into bite size pieces.
Place half of the cake pieces into a 8x8” 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.**