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 (dry mix only, do not prepare according to box)
- 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 dry 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!
- Jello Trifle – has layers of fresh fruit, vanilla pudding, wafers, jello, and cake all topped with a creamy homemade whipped topping.
- Pumpkin trifle has soft delicate layers of gingerbread cake, velvety rich pumpkin cheesecake, and a topping of whipped cream and pecans.
Lemon Blueberry Trifle
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text ItIngredients
- 8 oz cream cheese 1 block, softened
- 6.8 oz instant lemon pudding 2 (3.4oz) boxes lemon pudding mix(dry mix only, do not prepare according to box)
- 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)
Things You'll Need
Instructions
- Beat the cream cheese and the dry 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
Expert Tips & FAQs
- 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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Carol Carmona says
Can I use cook and serve lemon pudding?
Amanda Formaro says
Yes, you will need to chill it first before adding to the trifle.
Ash says
Thanks for the recipe . Not a big fan of blueberry , what are the fruits we can substitute instead ? Strawberry or pineapple Or apple ?
Thanks Ion advance
Amanda Formaro says
Sure, use whatever fruit you like :)
Chris says
Made it and it was perfect.great easy dessert for blueberry season.thank you for your recipe.everyone loved it..
Katie says
Browsing through trifle recipes. Did not make your trifle for but just reading the recipe I would want to substitute heavy whipping cream for the Cool Whip and I would want to make my own lemon pudding rather than boxed lemon pudding.
Sarah says
Thank you for this recipe. Great flavors and trifles feed a crowd. I made it for a cookout, so I layered it in a deep rectangular plastic container for easy transport. I used the whisk attachment on my mixer, and this really helped to incorporate the milk into the cream cheese mixture.
Nancy says
How many will this recipe serve? We cook for 30 people who are home bound and I like to make delicious desserts for them.
Amanda Formaro says
I would say it feeds 10-12, depending on the portion size.
Veronica says
I’m making desserts for a wedding. I would like to make a couple trifles do you suggest a stabilized whipped cream. Because I need to make things ahead of time just one day. Any suggestions would be great. I will be making your lemon blueberry for sure. Thank you
Amanda Formaro says
Yes Cool Whip or a homemade stabilized whipped cream would be best. Usually a day or so ahead is fine, but better safe than sorry :)
Michaela says
I made this exactly how the recipe said. Making sure the milk was at room temp and using the instant jello/pudding. Mine still came out liquid with a little solid.
Amanda Formaro says
Did you use the amount of milk in the recipe as listed, or did you use the amount on the box?
Michaela Oran says
I used the the amount that the recipe said.
Michaela Oran says
I used 3 cups just like the recipe said
Wendy says
Hello I followed the recipe exactly (used room temperature milk) but the pudding/cool whip mixture was super runny, what did I do wrong?
Amanda Formaro says
HI there :) How much milk did you use? The recipe calls for 3 cups, but the back of the pudding boxes would indicate 4 cups. 4 cups of milk would cause the pudding to be too runny for this trifle.
Wendy says
Hi I used 3 cups but I realize what I did wrong…. I only used 1 box of lemon instant pudding mix not realizing that the recipe calls for 2! Made it again tonight and it turned out perfect
Dorothy says
I am making this for Easter and I want it to be perfect. It says to use 2 loaves of angel food cake. I am making a box angel food cake in a 9 inch loaf pan. Do I need to make 2 or just one?
Amanda Formaro says
Yes, you will need two :)
Tara says
Hi, can you make this the ahead of time, the day before? Thanks
Amanda Formaro says
Yes the day before will be fine!
Jacquie says
My ? Is, it states to purchase 8oz whipped topping ? In the directions it says to add 2 cups with the cream cheese? Then put the remainder on top. Well 8oz is 1 cup so I feel I will be short. Unless when you put it in the cups it measures out differently. I have not made it yet but plan to tomorrow for Thanksgiving. Thank you.
Amanda Formaro says
8 ounces only represents 1 cup of liquid. Solids measure differently :)