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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This came from Our Favorite Recipes Casa D'Italia Lodge #2525 Arlington, Texas. I have not tried this, just posting for safe keeping. Ingredients:
14 1/2 ounces angel food cake mix |
6 ounces cooked vanilla pudding mix |
3 cups milk |
grated lemon rind |
1/2 cup sherry wine |
1 1/2 lbs blueberry pie filling |
15 ounces blueberries, drained |
2 cups heavy cream |
1/4 cup sugar |
2 teaspoons vanilla |
Directions:
1. Prepare cake mix according to package directions. Cool cake in pan.
2. Combine pudding mix with milk and grated lemon rind. Cook, stirring until pudding bubbles and thickens. Cool.
3. 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.
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