Blueberry and Lemon Cream Angel Cake
-Caroline Cook, WPSK-FM
1 package (3.4 ounces) Jell-O Vanilla Flavor Instant Pudding
1 cup cold fat-free milk
2 teaspoons lemon zest
2 ½ cups thawed Cool Whip Whipped Topping, divided
1 package (10 ounces) round angel food cake, cut into cubes
2 cups fresh blueberries
1. Beat pudding mix, milk and lemon zest in medium bowl with whisk for 2 minutes.
2. Stir in 1 ½ cups Cool Whip.
3. Refrigerate 5 minutes or until thickened.
4. Layer cake cubes, pudding mixture and blueberries in 10 dessert bowls, top with remaining Cool Whip.
Note: Make ahead. Refrigerate up to 2 hours before serving.
Special extra: Sprinkled with additional lemon zest.