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Lemon Blueberry Trifle

Ingredients

  • 1 tub Whipped Cream
  • 2 (3.4 oz) Boxes instant lemon pudding mix
  • 3 cups Whole Milk
  • 1 (8 oz) Package cream cheese, room temperature
  • 2 (14 oz) Angel food bakes, bubed
  • 4 cups Fresh blueberries
  • Lemon slices for garnish

Instructions

  1. In a large bowl, add the pudding mix and whole milk. Beat for 2-3 minutes or until thickened. Add the cream cheese and beat until mixed in. Fold in about 1/2 cup whipped cream. Save the rest to top before serving.

  2. In a trifle dish, layer 1/3 of the angel food cake cubes, 1/3 of the pudding mixture, and 1/3 of the blueberries. Repeat layers twice.

  3. Chill in refrigerator for 2-4 hours or until fully chilled before serving. Top with reserved whipped cream, additional blueberries and lemon slices.