Description
A light, creamy, and fruit-filled no-bake dessert layered with angel food cake, blueberry pie filling, and a luscious vanilla pudding cream.
Ingredients
-
1 angel food cake, cubed
-
1 (21 oz) can blueberry pie filling
-
1 (3.6 oz) package instant vanilla pudding mix
-
1½ cups 2% milk
-
1 cup sour cream
-
8 oz Cool Whip, thawed
Instructions
-
Cube the angel food cake into 1-inch pieces.
-
Layer half the cake cubes in a trifle or 9×9-inch dish.
-
Spread ⅔ of the blueberry pie filling over the cake.
-
Add the remaining cake cubes as the next layer.
-
In a bowl, whisk pudding mix, milk, and sour cream until smooth.
-
Spread pudding mixture over the cake layer.
-
Top with Cool Whip and swirl in the remaining ⅓ pie filling.
-
Chill for 4–5 hours or overnight before serving.
Notes
-
Make ahead for better flavor.
-
Substitute sour cream with Greek yogurt for a lighter version.
-
Swap blueberries with other fruit fillings for variety.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American