1-2 store-bought angel food cakes, or homemade
1 (3.4 oz.) instant lemon pudding mix
1 1/2 cups milk
1 cup plain Greek yogurt
1 (21 oz.) can blueberry pie filling, divided
1 (8 oz.) container frozen whipped topping, thawed, plus more as needed
1 lemon, zested, garnish, as needed
Cube angel food cake(s) into bite-sized pieces.
In a large bowl, whisk together pudding mix and cold milk, then fold in greek yogurt until smooth and combined.
Spread 1/2 cake cubes into an even layer in a 9×13-inch baking dish, then top with 2/3 blueberry pie filling.
Top with remaining cake cubes, the pour pudding mixture over cake and spread gently into and even layer.
Use a rubber or offset spatula to spread frozen whipped topping over pudding layer, then drizzle remaining blueberry pie filling on top of the
pudding and sprinkle with lemon zest.
Place baking dish in refrigerator and let set for 3+ hours, or overnight.
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