INGREDIENTS

1 Angel Cake
1 pkt Instant Vanilla Pudding
1 Jar of Curdelicious Lemon Curd
CoolWhip
Almond Extract
Blueberries, or fruit of choice.

PREPARATION

Beat the instant pudding into 1.5 cups of cold milk (not 2 cups as per the recipe) and then fold in 1.5 cups of CoolWhip followed by half a teaspoon of Almond Extract.

Break apart some of the Angel Cake into pieces and layer it on the bottom of the bowl about one inch high.  Then spread some of the Lemon Curd on top of the cake layer and follow that with a layer of blueberries or chosen fruit.  Now add a layer of the pudding mix followed by another layer of Angel Cake, Lemon Curd and pudding mix until the bowl is full.

To finish, grate zest of lemon or dark chocolate or fruit onto the top layer.

Place in the refrigerator for one or two hours and then serve.