Shelly's Recipe

LEMON BLUEBERRY MOUSSE PIE

Category: Pies - Miscellaneous

Cake
1 pkg white cake mix
1 1/4 cups water
1/3 cup vegetable oil
4 large egg whites

Filling
1 (15.75 oz) can lemon pie filling or 1 (3.4 oz) lemon instant pudding and pie filling, prepared

Frosting
1 (16 oz) can lemon or vanilla frosting
1 (8 oz) container frozen whipped topping, thawed

Preheat oven to 350. Coat a 13 x 9-inch pan with flour no-stick cooking spray. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in prepared pan. Drop pie filling by heaping tspfuls evenly onto batter. Bake 30 to 40 minutes or until edges pull away from pan and top is golden brown. Cool cake in pan for 45 minutes or until completely cooled.

Combine frosting and whipped topping in medium bowl; blend well. Spread over cooled cake.