• Cut angel food cake into cubes. (This was by far the most time-consuming part of the entire recipe. Take your time and use a good serrated knife!)
  

Pudding

• In a large bowl combine lemon pudding, milk, and sour cream. Using a hand-held mixer, beat on medium-high for 2 minutes. Set aside.
  

Assemble the Dessert

• In a 9x13-inch baking dish, arrange ½ of the angel food cake cubes in a layer.
• Drop half of the blueberry pie filling over top of the angel food cake cubes.
• Cover the blueberry filling with the remaining angel food cake.
• Spoon lemon pudding over the cake and spread evenly.
• Drop the whipped topping in dollops over the pudding layer. Using an offset spatula, spread into an even layer.
• Carefully spread the remaining blueberry pie filling over the whipped topping. Garnish with lemon zest (optional).
• Place in the refrigerator for 3-4 hours. Serve cold.