Step 1

Cut angel food cake into cubes. (This was by far the most time-consuming part of the entire recipe. Take your time and use a good serrated knife!)

Step 2

In a large bowl combine lemon pudding, milk, and sour cream. Using a hand-held mixer, beat on medium-high for 2 minutes. Set aside.

Step 3

In a 9x13-inch baking dish, arrange ½ of the angel food cake cubes in a layer.

Step 4

Drop half of the blueberry pie filling over top of the angel food cake cubes.

Step 5

Cover the blueberry filling with the remaining angel food cake.

Step 6

Spoon lemon pudding over the cake and spread evenly.

Step 7

Drop the whipped topping in dollops over the pudding layer. Using an offset spatula, spread into an even layer.

Step 8

Carefully spread the remaining blueberry pie filling over the whipped topping. Garnish with lemon zest (optional).

Step 9

Place in the refrigerator for 3-4 hours. Serve cold.