Lemon Blueberry Angel Food Cake Jars
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Layers of angel food cake, lemon cream cheese pudding, and fresh blueberries, chilled in jars or a bowl.
Ingredients
- 8 oz cream cheese (1 block) softened
- 6.8 oz instant lemon pudding (2 boxes of 3.4 oz each) dry mix only
- 3 cups milk room temperature
- 8 oz whipped topping (1 tub) thawed
- 2 angel food cakes (or 1 tube cake) cut into 1-inch pieces
- 4 cups fresh blueberries (2 pints)
- Sliced lemon for garnish (optional)
Equipment
- mixing bowl
- mason jars
Directions
- Beat the cream cheese and dry pudding mix until smooth, then slowly beat in the milk until smooth.
- Fold in 2 cups of the whipped topping and save the rest for the top.
- Layer cake pieces, pudding, and blueberries in jars or a 3-quart bowl, using about a third of each per layer, and repeat twice.
- Top with the remaining whipped topping and lemon slices.
- Cover and chill at least 40 minutes before serving.
Notes
Keep refrigerated.
Nutrition
Serving: 265g | Calories: 478kcal | Carbohydrates: 76g | Protein: 8.4g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 888mg | Potassium: 242mg | Fiber: 2.4g | Sugar: 34g | Vitamin A: 435IU | Vitamin C: 5.7mg | Calcium: 207mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 10 servings; instant lemon pudding counted as instant pudding mix (dry, one box 96 g), milk counted as whole milk, whipped topping counted as frozen whipped topping, food cakes (the first choice counted). Brands and portions vary, so use it only as an approximation.