Fresh, juicy blueberries and bright, tart lemon pudding combine in a stunning dessert that will wow your guests. This mouthwatering lemon blueberry trifle is impressive yet incredibly easy, similar to our Lemon Blueberry Galette!
PRINTABLE RECIPE IS AT THE END OF THIS POST
Lemon Blueberry Trifle
Lemon and blueberries are one of my favorite combinations of all time! Admittedly, I love lemon with just about anything, but the marriage with blueberries is positively magical. Especially in the summer when those little berries are ripe and bursting with flavor!
This dessert is especially great for summer since there is no cooking required. No-bake desserts are a lifesaver in the summer. It’s so humid where I live, the poor air conditioner can barely keep up! A nice chilled dessert after dinner is the perfect treat for cooling down.
RELATED – Try this amazing Lemon Lush, a delicious one-pan dessert!
Plus, someone is always having a cookout on the weekend and you need a dish to pass. If lemon is not your thing, be sure to check out my Oreo Cake pudding dessert. It’s always a huge hit!
You will need:
- 1 block (8 oz) cream cheese, softened
- 2 boxes (3.4 oz each) instant lemon pudding mix
- 3 cups milk
- 1 tub (8 oz) whipped topping, thawed
- Angel food cake (2 loaves or 1 tube cake), cut into 1-inch pieces
- 2 pints (3-4 cups) fresh blueberries
- Sliced lemon, for garnish (optional)
Things you may find helpful:
I am totally obsessed with my trifle bowl! I wanted one for a long time, so I finally made the purchase. They instantly add “class” to any dish you are serving and with all the summer entertaining coming up, I thought it was a great investment.
Plus, they’re not just for trifle! I took my favorite creamy Spaghetti Salad with Italian Dressing to a potluck in this bowl and it really stood out among the crowd. If you don’t have a trifle bowl, any 3-quart bowl will work, preferably glass to see the layers.
I use store-bought angel food cake for the cake layer, but buttery pound cake would be equally delicious. You could also make a homemade angel food cake! The custardy lemon layer is made with pudding, cream cheese and whipped topping so it’s the perfect balance of light and rich!
SCROLL DOWN FOR THE PRINTABLE VERSION OF THIS RECIPE
MORE TRIFLE DESSERTS YOU WILL LOVE:
This Traditional English Trifle has been gracing my family’s dessert tables for as long as I can remember. The flavors of cream sherry, jam and custard are to die for!
If you are a tiramisu fan, these individual Tiramisu Trifles made and served in mason jars are an absolute must make!
The Fourth of July is coming and these No Bake Berry Cheesecake Trifles are the perfect patriotic dessert!
Lemon Blueberry Trifle
- 8 oz cream cheese 1 block, softened
- 6.8 oz instant lemon pudding 2 (3.4oz) boxes lemon pudding mix
- 3 cups milk brought to room temperature
- 8 oz whipped topping 1 tub, thawed
- 2 Angel food cake 2 loaves or 1 tube cake, cut into 1-inch pieces
- 4 cups blueberries 2 pints fresh blueberries
- Sliced lemon for garnish (optional)
Beat the cream cheese, pudding mix and room temp milk until smooth. Fold in 2 cups of the whipped topping.
- In a 3-quart bowl, layer 1/3 of the cake, 1/3 of the pudding and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and lemons.
- Cover and chill until ready to serve.
Be sure you don't use COLD milk or it could cause the cream cheese to clump. Bring your milk to room temperature before adding to the recipe.
This post was originally published on this blog on Jun 1, 2016.