Blueberry Pudding Cake (Cake Mix)

Blueberry Pudding Cake (Cake Mix)





1 (2 layer) yellow cake mix

1 (8-oz.) pkg. cream cheese, softened

2 cups milk, divided

1 (3-oz.) pkg. instant vanilla pudding

1 (21-oz.) can blueberry pie filling

1 (8-oz.) container of cool whip





Prepare cake according to package directions. Bake in a 13x9-in. baking pan. Remove from oven; cool in pan.

Put cream cheese and 1/2 cup milk in a small bowl. Beat with an electric mixer on medium speed 3 to 4 minutes; or until smooth. Add pudding mix and remaining 1-1/2 cups milk; mix well. Let stand until mixture is thick.





Pour cream cheese mixture over cooled cake. Top with the pie filling. Top the pie filling with 8-oz. container of Cool Whip spread evenly over cake. Refrigerate until ready to serve.





jackie austin