Lemon Roll with Blueberries

Ingredients

• 1

  22-ounce can lemon pie filling

• 1

  16-ounce package angel food cake mix

• 1 tbsp

  confectioners' sugar

• 2 c

  frozen whipped topping, thawed

• 2

  packets True Lemon

  32 Count100 Count500 CountAdd to Cart
• 12 oz

  fresh blueberries (1 1/2 cups) - or half blueberries, half strawberries

• Fresh mint, as garnish (optional)

  
  

Directions

1. Preheat oven to 350 degrees.
2. Line a 10 x 15-inch jelly-roll pan with wax paper.
3. In a large bowl, combine pie filling and cake mix. Beat on medium setting for 5 to 7 minutes. Spoon into pan.
4. Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean.
5. Sprinkle a dish towel with confectioners' sugar. Invert cake onto towel. Peel away and discard wax paper. Neatly trim edges of cake roll.
6. Starting from a short end, roll up cake in dish towel. Let cool in a cooling rack for 2 hours.
7. Put whipped topping in a small bowl, and stir in True Lemon.
8. 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.
9. 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.
10. Freeze until whipped topping is firm (about 2 hours).
11. To serve, cut into slices and serve with the remaining berries. Garnish with fresh mint, if desired.