This dessert takes a little extra time and effort, but the finished product is definitely worth it. Recipe adapted from The New American Heart Association Cookbook, 25th Anniversary Edition.
1 22-ounce can lemon pie filling
1 16-ounce package angel food cake mix
1 tablespoon confectioners’ sugar
2 cups frozen whipped topping, thawed
2 packets True Lemon
12 ounces fresh blueberries (1 1/2 cups) – or half blueberries, half strawberries
Fresh mint, as garnish (optional)
- Preheat oven to 350 degrees.
- Line a 10 x 15-inch jelly-roll pan with wax paper.
- In a large bowl, combine pie filling and cake mix. Beat on medium setting for 5 to 7 minutes. Spoon into pan.
- Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean.
- Sprinkle a dish towel with confectioners’ sugar. Invert cake onto towel. Peel away and discard wax paper. Neatly trim edges of cake roll.
- Starting from a short end, roll up cake in dish towel. Let cool in a cooling rack for 2 hours.
- Put whipped topping in a small bowl, and stir in True Lemon.
- Unroll cake and remove dish towel. Spread cake with a thin layer of whipped topping mixture, and sprinkle with about 1/2 cup of berries (thinly sliced). Very gently re-roll.
- Spread remaining whipped topping mixture on the outside of the cake roll. Use a fork to make designs, and press a few fresh berries into the sides.
- Freeze until whipped topping is firm (about 2 hours).
- To serve, cut into slices and serve with the remaining berries. Garnish with fresh mint, if desired.
Include strawberries with the blueberries to make this dessert red, white, and blue! Perfect for a festive Independence Day recipe.