blueberry lemon trifle

★★★★★ 1 Review
hellchell1 avatar
By Patsy Fowler
from Anderson, SC

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

★★★★★ 1 Review
serves 6
prep time 25 Min

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
  • 16 oz
    whipped topping, frozen
  • fresh blueberries and strawberries for garnish
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How To Make blueberry lemon trifle

  • 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

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