blueberry lemon trifle
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- 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
1Whip the cream cheese and the sweetened condensed milk with an electric mixer in a large bowl.
2Add the milk, lemon pudding mix, vanilla and lemon juice and whip it until it starts to thicken and is smooth.
3Fold in half of the whipped topping and blend. Place this in the refrigerator for about 30 minutes to set up.
4Place 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.
5This looks prettiest if you can see the layers. Next layer half of the pudding mixture over the cake.
6Spread half of the blueberry pie filling over the pudding layer around the edges of the dish more toward the sides then the middle.
7This makes the layers show up when looking at it through the glass.
8Repeat the cake, lemon pudding and blueberry pie filling layers again. Finish the top with the remainder of the whipped cream.
9Garnish 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.
10Chill 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