Blueberry Vanilla Fluff

We had some blueberries and whipping cream in the fridge that needed to be used up, so Kemal and I threw this together last night after we made veggie pizza. It’s a quick and easy dessert because you can just purchase the pastry sheets and pudding to have on-hand in your kitchen and use them when you don’t have time to make a cake from scratch. I love making cakes from scratch, but sometimes when we’re feeling rushed or if we’re really tired, it’s nice to be able to make a cake quickly, on short notice, and without a lot of effort.

The cake is only mildly sweet which is the way we like our cakes to be, and every bite is pure joy!

Hope you enjoy it as much as we do.

Blueberry Vanilla Fluff

Ingredients:

• 2 pkgs. Pepperidge Farm Puff Pastry Sheets (Each package contains 2 sheets. I used 3 sheets for this dessert)
• 2 pkgs. vanilla pudding (not instant)
• 2 lemons
• 4 cups milk
• 16 tbsp. sugar
• 1 1/2 pints fresh blueberries
• 1/2 pint heavy whipping cream
• 2 tbsp. vanilla

Instructions:

• Take the pastry sheets out of the freezer a couple of hours before making this dessert.
• Butter two large jelly roll pans.
• After the pastry sheets have thawed out, remove them from the package and cut them into squares, placing them on the greased pans, side-by-side.
• Cut the lemons and then squeeze lemon juice over the pastry squares.
• Preheat the oven to 400 degrees.
• When the oven has warmed up, bake the cut pastry sheets uncovered until they’re golden brown.
• Remove them from the oven to cool.
• In the meantime, make the pudding according to the package instructions. (I made mine by whisking together the 2 pudding mixes, 12 tbsp. sugar, and 4 cups cold milk. Then I heated the mixture on medium heat until it thickened up.)
• When the pudding has thickened, put it in the refrigerator to thicken up a little more and to cool down.
• Next, make whipped cream by mixing the whipping cream, 4 tbsp. sugar, and vanilla, beating it with an electric mixer until it gets thick and creamy.
• Chill the whipped cream when it’s done.
• Wash the blueberries.
• After everything has cooled down some, take the baked pastry squares and arrange them in the bottom of a square pan. I used a 10-inch Springform pan.
• Spread vanilla pudding over the pastry squares.
• Then sprinkle blueberries over the pudding.
• Place pastry squares and place them on top of the blueberries.
• Spread more vanilla pudding on top of the pastry squares.
• Sprinkle more blueberries.
• Add another layer of pastry shells on top of the blueberries.
• Decorate the top with whipped cream.
• Refrigerate for for several hours so it can harden and set.
• Cut and serve.

Note: You don’t have to assemble the cut pastry squares to make a whole cake the way I did. If you prefer, you can make individual cakes not putting the cut pastry squares side-by-side. If you have a large serving dish, you can place the squares on the dish, leaving room in between each square. Then just spread pudding, sprinkle berries, add another pastry, spread more pudding, sprinkle more berries, add the top pastry square, and then decorate each individual piece with whipped topping and/or berries. Or you can assemble the cake on a plate or parfait dish.

However you decide to assemble it and serve it, you and your guests are gonna love it!