Lemon Cream and Blueberry Angel Food Cake

Ingredients

• 10 oz round angel food cake cut into cubes
• 2 cups blueberries fresh
• 1 cup milk fat-free cold
• 3.4 oz jell-o vanilla flavor pudding instant
• 2 tsp lemon zest 
• 2.5 cups cool whip whipped topping divided thawed

Equipment

• bowl
• whisk

Directions

1. Beat pudding mix, milk and zest in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Refrigerate 5 min. or until thickened.
2. Layer cake cubes, pudding mixture and blueberries in 10 dessert bowls; top with remaining COOL WHIP.