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.
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!
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 boxes lemon pudding mix
- 3 cups milk
- 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)
Instructions
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Beat the cream cheese, pudding mix and milk until smooth. Fold in 2 cups of the whipped topping.
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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.
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Cover and chill until ready to serve.
This post was originally published on this blog on Jun 1, 2016.
Rebekah Garcia
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I am mixing mine right now and my cream cheese isnt smoothing out, I just have a chunky mixture! What did i do wrong?!
Wondering how things went? Sounds like maybe the cream cheese may have been too cold.
I multiplied the ingredients by 6 and made 120 mini trifles in plastic wine glasses. The only thing I did differently was use strawberries instead of blueberries, because of the cost… and because strawberries are in season right now. It was a big hit at the event. Thanks for the recipe!
Wow that sounds fabulous!!
This was a hit at Easter Dinner! My family loved it. Only thing that I did differently is add the juice of a whole lemon to the pudding mixture to make it more tart. Thank you for sharing this recipe!
I know what the girl did that her “creamy” layer didn’t set up….She used Jello J-E-L-L-O. ;) I had 2 boxes if each out for 2 different recipies & put the gelatin in this recipe. Soup…..haaaa
I am about to make the trifle. I am wondering how I can get whipped cream to hold up as well as cool whip. My husband is a dietician and does not like cool whip. Will some sugar help it set up better? Excited to try.
Hi Anne! Here’s a link to instructions on stabilizing whipped cream https://ourbestbites.com/how-to-make-stabilized-whipped-cream/
Hi! Love this recipe, we featured it in our recent blog post. :)
http://www.catchingfirefliesgifts.com/blog/2017/08/tantalizing-trifles/
Thanks so much!
Loved this!! Had guests over and they all wanted the recipe! So easy to make, too.
Suggestion: if you are buying your angel food cake, make sure you buy a large one.
My grocery store offers two sizes, thankfully!
So glad you enjoyed it Loretta, and good tip! :)
Recipe calls for 8oz whipped topping. Instructions calls for 2 cups which is 16oz. Then it says garnish with remainder. I bought a 12oz tub used about half the tub 6oz, and still had plenty for garnish.
Hi Lori! An 8oz tub of whipped topping actually refers to the weight, not volume in this case. So an 8oz tub weighs 8oz but contains approximately 3 cups of topping since air has been whipped in. Glad you worked it out!
I tried it and it was amazing! I added some lemon juice and lemon zest to give it an extra lemon flavor. Many thanks for your lovely recipes. ❤ ?
Sounds delicious, Dana! I’m so glad you enjoyed! :)
Hi. I’m planning on making this for dessert tomorrow, so I threw the pudding-cool whip mixture together tonight. The recipe says to blend the three ingredients (cream cheese, pudding and milk) “until smooth”, but it’s not smooth. It’s pure liquid. Like pourable, splashing liquid. I did not add the cool whip yet, but I’ve put it in the fridge, hoping that it will be set up by the morning. Three cups of milk seemed like a lot to me, but I followed the directions anyway. Is three cups of milk correct? And is there any hope for my trifle, or do I just need to start over??
UPDATE: My pudding did NOT set up overnight. Still liquid.
Hi Melissa. Sorry I didn’t see your message in time. 3 cups of milk would be correct. I am wondering if you only used one box of pudding by chance? The ingredient list calls for two boxes. Or did you happen to use the Cook n Serve pudding instead of the instant? Those are the only two things I can think of that may have been a contributing factor.
Hi I’m in the UK so what would the whipped topping thawed?
I believe you have Dream Whip powder in the UK? Otherwise, just make your own whipped cream using one cup of heavy whipping cream.
This is so pretty, I love the Internet, so many creative people sharing their wonderful recipes! Can’t wait to make this!
Hope you like it Crissy! I love the Internet too ;)