The following no-bake Blueberry Angel Food Cake is moist as well as light, and it takes only fifteen minutes to prepare. Everyone will enjoy it, either after dinner or on a special occasion.
INGREDIENTS
1 angel food cake, a pre-made brand
of your choice
21 ounces blueberry pie filling
1 package 4-serving instant vanilla pudding mix
1 ½ cups milk
1 cup sour cream
8 ounces Cool Whip
With your angel food cake cut it into 1-inch cubes.
Half of the cake pieces should be evenly distributed in the bottom of
a 9x9 cake pan. Two-thirds of the blueberry pie filling should be evenly
distributed over the cake.
Layer the remaining cake cubes on top of the blueberry pie filling.
In a medium mixing bowl, combine the pudding mix, milk, and sour cream
and whisk until smooth (about 2 minutes). Spread evenly over the cake's top.
Evenly distribute the Cool Whip on top of the pudding layer. Drop and
spread the remaining blueberry pie filling on top.
Place in the refrigerator for 4 to 5 hours before serving.
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