blueberry lemon trifle

Patsy Fowler

By
@hellchell1

this is delish it is easy to make all my family and friends love this


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Comments:

Serves:

6

Prep:

25 Min

Ingredients

1
angel food cake cut into 1 inch cubes you can bake your own or buy one
8 oz
cream cheese, room temperature
14 oz
sweetened condensed milk
3 oz
instant lemon pudding mix
1 c
milk, 2%
3 tsp
lemon juice
1 tsp
vanilla extract
1 can(s)
blueberry pie filling
16 oz
whipped topping, frozen
fresh blueberries and strawberries for garnish

Directions Step-By-Step

1
Whip the cream cheese and the sweetened condensed milk with an electric mixer in a large bowl.
2
Add the milk, lemon pudding mix, vanilla and lemon juice and whip it until it starts to thicken and is smooth.
3
Fold in half of the whipped topping and blend. Place this in the refrigerator for about 30 minutes to set up.
4
Place half of the angel food cake cubes in a tall glass trifle dish. If you don't have a trifle dish use a large glass bowl.
5
This looks prettiest if you can see the layers. Next layer half of the pudding mixture over the cake.
6
Spread half of the blueberry pie filling over the pudding layer around the edges of the dish more toward the sides then the middle.
7
This makes the layers show up when looking at it through the glass.
8
Repeat the cake, lemon pudding and blueberry pie filling layers again. Finish the top with the remainder of the whipped cream.
9
Garnish with the fresh blueberries and strawberries however you wish. I just sprinkle the middle with blueberries and made some strawberry fans to place around them.
10
Chill for a couple of hours before serving for the best results. If you like more fresh berries you can also sprinkle additional blueberries and strawberries in layers

About this Recipe

Course/Dish: Other Desserts
Other Tag: Quick & Easy