Angel Food Cake with Pudding and Fruit Filling:
This is an easy, delicious dessert. It's great for a family gathering, church supper, block party or summer picnic. There are a number of variations you can make.
Here's the Basic Recipe made with a Lemon and Blueberry Filling. I've included Options at the end of this recipe along with my favorite Pastry Cream Recipe.
Here's what you'll need:
1 - 10" Angel Food Cake sliced into 3 equal layers.
1 - 3.4 oz. of Lemon Flavored Jello Instant Pudding Mix
2 tsp Lemon zest
1 C Whole Milk
1 - 8 oz. Container of Frozen Cool Whip, thawed.
1 1/2 C Fresh Blueberries
In a Large Mixing Bowl with an electric hand mixer:
Beat for 2 minutes until well combined.
Fold in Cool Whip by hand with a Silicone Spatula or Wooden Spoon.
Cover with Plastic Wrap and refrigerate 15 minutes until thickened.
Fold in 1 C of the Blueberries, gently, by hand.
Transfer the bottom layer of the cake to a large serving platter.
Spread with 1/3 of the filling.
Top with the middle layer and repeat with filling.
Add the top layer and repeat with the remaining filling.
Refrigerate the Cake for 1 hour.
Just prior to serving, top with remaining Fresh Blueberries.
Make my Pastry Cream with added Fresh Raspberries.
Make my Pastry Cream with any Canned Fruit Pie Filling.
Substitute Orange Zest if using Apple Pie Filling.
I also use Lime Zest with Blueberries.
This is the best and easiest pastry cream I've ever made.
My Favorite Pastry Cream:
It can be used for:
Icing the center of a layered cake
Pastry Cream Crepe Cake
This is definitely a Best of the Best recipe!
1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.
Peace in the Kitchen!