Blueberry and Lemon Cream Angel Cake

By brandymarshall

Ingredients

• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold fat-free milk
• 2 tsp. lemon zest
• 2-1/2 cups thawed COOL WHIP Whipped Topping, divided
• 1 pkg. (10 oz.) round angel food cake, cut into cubes
• 2 cups fresh blueberries

Preparation

Step 1

BEAT pudding mix, milk and zest in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Refrigerate 5 min. or until thickened.

LAYER cake cubes, pudding mixture and blueberries in 10 dessert bowls; top with remaining COOL WHIP.