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:
- Lemon Streusel Squares
- Lemon Lush
- Instant Pot Lemon Curd
- Lemon Cream Cheese Pudding Dessert
- Lemon Lush Trifle
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.
- This gorgeous layered Strawberry Lasagna Trifle is a tiered version of everyone’s favorite potluck sweet treat, dessert lasagna
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 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
Before You Begin
- 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!
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.
Nutrition
This post was originally published on this blog on Jun 1, 2016.
Amanda Davis
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Lydia Brookins says
ABSOLUTELY delicious, but next time I will mix some of the milk with the pudding mix, and THEN add the cream cheese. Mine turned out lumpy. Still delicious, though!
Maria Ellis says
I couldn’t fit it all in one bowl so used a smaller bowl to use everything up. Can this be kept in the refrigerator for 4 days and then eaten safely?
Amanda Davis says
Yes 4 days will be ok
Valerie Davis says
I read some other recipes & took 1/4 cup of lemon juice with 3 TBS of lemon zest mixed with 3 TBS of honey and spread that on the pound cake before cutting. Super 😋 Yummy
Christine says
This was SO easy and so delicious. I made it for my own bridal shower, and I got so many compliments on it! Definitely a keeper and I want to play with the flavor combos too, as I bet the recipe can be flexible. Peaches and vanilla pudding sound amazing! Thank you Amanda!!
MaryJo says
I would give this a Zero rating as far as preparation goes. Once the 3cups of milk was added the pudding mixture never thicken. Went back to the store and tried this with whole milk instead of the 2% I had. No difference in prep. & the pudding never thicken. So again I went back to the store, picked up more milk & pudding. Followed the directions on the pudding packet. I did not use the cream cheese the 3rd time. I made a lemon pudding, fresh cream, blueberry trifle.
Amanda Davis says
Did you buy the right size box of pudding?
Did you buy INSTANT pudding?
Did you prepare the pudding mix according the package directions and THEN add the 3 cups of milk?
You are the first person to ever say this so I’m baffled.
Carly says
This person posted their review at 2:30am and the way their pudding turned out has zero weight on how good the recipe for the trifle is. User error does not make a recipe bad :) This is a fantastic recipe! Highly recommend.
Karen Field says
I loved this recipe. Very tasty and such a beautiful show stopper!
Miranda says
I wish I’d just prepared the pudding according to the directions on the box. It did not mix well despite all my ingredients being at room temperature. I mixed and mixed and mixed but could not get rid of the lumps of dry pudding. The presence of the cream cheese took away from the lemon flavor, but at least it was a nice, bright yellow. Then I added the cool whip and it’s now a pale yellow, so it doesn’t even look good. It certainly doesn’t taste anything like lemon. I wish I could do it over, but it’s too late now. There are also at least 2 cups of extra pudding mix left after building the trifle. What a waste; I could have just skipped the cool whip all together.
Diana says
Can you make this a day in advance
Amanda Formaro says
yes
Linda Bradley says
I wish I could give this a TEN!!!! My daughter has made it twice and I am OBSESSED! I wouldn’t change one thing about it! Creamy light and DELICIOUS!