Ingredients
- 14 12 ounces angel food cake mix
- 6 ounces cooked vanilla pudding mix
- 3 cups milk
- grated lemon rind
- 12 cup sherry wine
- 1 12 lbs blueberry pie filling
- 15 ounces blueberries
- drained
- 2 cups heavy cream
- 14 cup sugar
- 2 teaspoons vanilla
Instructions
- Prepare cake mix according to package directions.
- Cool cake in pan.
- Combine pudding mix with milk and grated lemon rind.
- Cook, stirring until pudding bubbles and thickens.
- Cool.
- Remove cake from pan as directed on package; cut into 3 layers on serving platter.
- Sprinkle with 1/3 of sherry; spread with 1/3 of blueberry pie filling.
- Sprinkle with 1/3 of blueberries; spread with 1/3 of vanilla pudding.
- Repeat, using remaining 2 layers reserving last 1/3 of blueberries for garnish.
- Whip cream until stiff adding sugar gradually; add vanilla.
- Spread cream on top of cake.
- Decorate with remaining blueberries.
- Chill until ready to serve.
← Back to all recipes