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Blueberry Angel Food Cake

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This Blueberry Angel Food Cake is a delightful no-bake dessert that combines the lightness of angel food cake with the richness of creamy pudding and the sweetness of blueberry pie filling, topped with Cool Whip for a smooth finish.

Ingredients

  • 1 angel food cake (store-bought or homemade, cooled)
  • 1 can (21 ounces) blueberry pie filling
  • 1 package (4-serving size) instant vanilla pudding mix (102 grams)
  • 1 ½ cups 2% milk
  • 1 cup sour cream
  • 8 ounces Cool Whip

Instructions

  1. Cut the cooled angel food cake into 1-inch cubes.
  2. Layer half of the cake cubes evenly in the bottom of a 9×9-inch cake pan.
  3. Spread ⅔ of the blueberry pie filling over the cake layer.
  4. Layer the remaining cake cubes over the blueberry filling.
  5. In a medium bowl, whisk together the instant vanilla pudding mix, milk, and sour cream until smooth and slightly thickened.
  6. Spread the pudding mixture evenly over the cake layers.
  7. Top with an even layer of Cool Whip.
  8. Drop spoonfuls of the remaining blueberry pie filling over the Cool Whip layer. Use a knife or skewer to swirl the filling slightly.
  9. Cover and refrigerate for 4 to 6 hours, or overnight for best results.

Notes

  • For a variation, you can swap the blueberry pie filling with other fruit pie fillings like cherry or strawberry.
  • Consider adding slivered almonds or chopped nuts on top for a crunchy texture.
  • Fresh blueberries can be used instead of pie filling, but you may need to add sugar or blueberry syrup for added sweetness and moisture.
  • Homemade angel food cake can be used for a personalized touch.

Nutrition

Find it online: https://cookedbysarah.com/blueberry-angel-food-cake/