Lemon Blueberry Trifle
A delightful Lemon Blueberry Trifle layered with cream cheese, lemon pudding, and fresh blueberries for a refreshing dessert.
Equipment
- Hand mixer
- rubber spatula
- trifle bowl
- measuring cups and spoons
Ingredients
- 8 oz cream cheese 1 block, softened
- 6.8 oz instant lemon pudding 2 (3.4oz) boxes, dry mix only, do not prepare
- 3 cups milk brought to room temperature
- 8 oz whipped topping 1 tub, thawed
- 2 loaves Angel food cake cut into 1-inch pieces
- 4 cups blueberries 2 pints fresh
- Sliced lemon for garnish (optional)
Instructions
- Beat the cream cheese and the dry pudding mix together until smooth. Slowly add the room temp milk until smooth. Fold in 2 cups of the whipped topping.
- In a 3-quart bowl, layer ⅓ of the cake, ⅓ of the pudding and ⅓ of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and lemons.
- Cover and chill until ready to serve.
Notes
Make sure milk is at room temperature so that the cream cheese doesn't seize up. Store-bought angel food cake works well, but buttery pound cake would be equally delicious. You could also make a homemade angel food cake.
Nutrition
Serving: 1cupCalories: 436kcalCarbohydrates: 75gProtein: 9gFat: 11gSaturated Fat: 7gCholesterol: 28mgSodium: 565mgPotassium: 297mgFiber: 1gSugar: 36gVitamin A: 490IUVitamin C: 5.8mgCalcium: 188mgIron: 0.5mg
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