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!
Lemon Blueberry Trifle
Lemon and blueberries are one of my favorite combinations of all time! But the marriage with blueberries is positively magical. Especially in the summer when those little berries are ripe and bursting with flavor!
ONE-PAN DESSERTS COOKBOOK!
The one-pan dessert is ideal for all occasions including potlucks, holidays, barbecues and birthdays. Several of these desserts do not require baking making them perfect for summer. See ALL my cookbooks here!
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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)
Helpful kitchen tools:
Helpful Tips
- Make sure milk is at room temperature so that the cream cheese doesn’t seize up.
- 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!
How to Make Lemon Blueberry Trifle
- Beat the cream cheese and the pudding mix together until smooth.
- Slowly add the room temp milk until smooth.
- Fold in 2 cups of the whipped topping.
- In a trifle 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, blueberries, and lemons.
- Cover and chill until ready to serve.
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 a 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.
If you need other ideas for take-along desserts, be sure to check out my Oreo Cake pudding dessert. It’s always a huge hit!
Lemon Desserts
Admittedly, I love lemon with just about anything. Here area a couple of my favorites:
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!
- Or the full-sized version of Tiramisu Trifle always makes a gorgeous dessert display!
- The Fourth of July is coming and these No Bake Berry Cheesecake Trifles are the perfect patriotic dessert!
Lemon Blueberry Trifle
Ingredients
- 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)
Helpful Kitchen Tools:
Instructions
- Beat the cream cheese and the pudding mix together until smooth. Slowly add the 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.
Video
Notes
- Make sure milk is at room temperature so that the cream cheese doesn't seize up.
- 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!
Nutrition
This post was originally published on this blog on Jun 1, 2016.
Rebekah Garcia
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Kate says
Thanks for posting this recipe. It looks great. The way you pushed the blueberries down around the edge give it a nice decorative effect. Can’t wait for blueberry season next summer!
Amanda Formaro says
Hope you love it when it comes time!
Barbara says
Have made several times and family love it. I have also successfully substituted almond milk when mixing pudding for lighter version
Amanda Formaro says
So glad to hear that, thank you!
Gail says
It looks delicious but I made two mistakes: the first cup of milk was not room temperature so the cream cheese did stay a little lumpy (no one but I would notice !) so I heated the milk in the microwave for a few seconds….
Then i wasn’t paying attention and skipped putting a layer of blueberries in….so I just turned over the top layer and put another layer on top!!!
No one would notice as none of the guests bake so now I know! I hate making a recipe for the first time for guests but I do it every time!!!
I’m sure it’s delicious
Thanks for the great recipe…..
Amanda Formaro says
Haha I do that too! But I’m glad you loved it :)
Crystal says
This recipe is fantastic, but I did make one substitution. I love lemon flavor, but my family isn’t as thrilled with it. So I substituted one box of cheesecake flavored pudding to tone down the flavor. It was perfect!
Amanda Formaro says
That sounds delicious!