Real Recipes From Real Home Cooks ®

blueberry lemon trifle

★★★★★ 2
a recipe by
Patsy Fowler
Anderson, SC

This is delish. It is easy to make. All my family and friends love this.

Blue Ribbon Recipe

This easy summer dessert will be the showstopper at your next gathering. It's cool, creamy, and filled with lemon flavor. The blueberry pie filling adds another depth of sweet blueberry flavor to the trifle. Chunks of angel food cake make this trifle light and airy.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6
prep time 25 Min
method No-Cook or Other

Ingredients For blueberry lemon trifle

  • 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
    blueberry pie filling (21 oz)
  • 16 oz
    whipped topping, frozen
  • fresh blueberries and strawberries for garnish

How To Make blueberry lemon trifle

  • Whipping cream cheese and condensed milk together.
    Whip the cream cheese and the sweetened condensed milk with an electric mixer in a large bowl.
  • Milk, lemon pudding mix, vanilla, and lemon juice mixed in.
    Add the milk, lemon pudding mix, vanilla, and lemon juice. Whip it until it starts to thicken and is smooth.
  • Folding in whipped topping.
    Fold in half of the whipped topping and blend. Place this in the refrigerator for about 30 minutes to set up.
  • Chunks of angel food cake in a trifle dish.
    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.
  • A layer of pudding mixture added to the trifle dish.
    This looks prettiest if you can see the layers. Next layer half of the pudding mixture over the cake.
  • Blueberry pie filling spread over the pudding.
    Spread half of the blueberry pie filling over the pudding layer.
  • Showing layers of the trifle.
    Spread around the edges of the dish more toward the sides than the middle. This makes the layers show up when looking at it through the glass.
  • Layers repeated and ending with whipped topping.
    Repeat the cake, lemon pudding, and blueberry pie filling layers again. Finish the top with the remainder of the whipped cream.
  • A small cup filled with Blueberry Lemon Trifle.
    Garnish with fresh blueberries and strawberries however you wish. I just sprinkle the middle with blueberries and made some strawberry fans to place around them. 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.