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! Admittedly, I love lemon with just about anything, especially in the form of these lemon streusel squares! 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!
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)
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
Nutrition
This post was originally published on this blog on Jun 1, 2016.
Rebekah Garcia
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Christina says
April 23, 2019 at 5:41 pmThis was an instant hit with my family. It was enjoyed by all for Easter. I did have a problem mixing the cream cheese, pudding mix, and room temp milk. The mixture came out very chunky so I made it a second time. The second time I mixed the pudding mix and the cream cheese by themselves first until it was creamy and then I slowly added the milk. The mixture was smooth with no cream cheese chunks. Hopefully this helps. Thank you for sharing!
Amanda Formaro says
April 24, 2019 at 1:12 pmAwesome, so glad you loved it, and sorry you had issues with the first round. Glad you tried again and thanks for sharing that. i will update the recipe :)
Linda says
March 4, 2019 at 6:20 amCan you make it the day before?
Amanda Formaro says
March 6, 2019 at 9:07 amYes for sure!
grace says
July 24, 2018 at 9:41 pmhi… is it two boxes of 3.4oz or 6.8oz lemon pudding mix that i need….let me know… thank you
Amanda Formaro says
July 26, 2018 at 9:51 amHi Grace! Yes, 2 of the 3.4 ounce boxes
Linda Neely says
July 20, 2018 at 8:53 pmCan you substitute a box white cake mix ?
Amanda Formaro says
July 22, 2018 at 9:46 amYes, that would totally work!
Dani says
June 28, 2018 at 6:43 pmI am mixing mine right now and my cream cheese isnt smoothing out, I just have a chunky mixture! What did i do wrong?!
Amanda Formaro says
July 2, 2018 at 9:00 amWondering how things went? Sounds like maybe the cream cheese may have been too cold.
Debra says
August 25, 2018 at 9:34 pmMine did the same thing and cream cheese was softened not cold.
Amanda Formaro says
August 27, 2018 at 9:19 amWas the milk cold when you added it? That can cause it to happen as well.
Megan says
March 3, 2019 at 10:38 amI had this problem too. My cream cheese was room temp,but the pudding recipe says to use cold milk. Maybe you could specify in your recipe to also use room temp milk so that we don’t end up with chunky pudding. It’s an off putting texture.
Amanda Formaro says
March 6, 2019 at 9:09 amThank you for the feedback Megan. My recipe doesn’t state to use cold milk, but I can see how you might think that should be the case if you followed the box. I will adjust my recipe in case anyone else makes that assumption.
Suzy says
June 21, 2018 at 3:08 pmI 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!
Amanda Formaro says
June 24, 2018 at 10:51 amWow that sounds fabulous!!
April says
April 6, 2018 at 12:38 amThis 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!
Lisa says
March 31, 2018 at 11:11 pmI 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
Anne Allen says
March 3, 2018 at 4:02 pmI 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.
Amanda Formaro says
March 3, 2018 at 7:28 pmHi Anne! Here’s a link to instructions on stabilizing whipped cream https://ourbestbites.com/how-to-make-stabilized-whipped-cream/
Jasmine says
August 16, 2017 at 11:56 amHi! Love this recipe, we featured it in our recent blog post. :)
http://www.catchingfirefliesgifts.com/blog/2017/08/tantalizing-trifles/
Amanda Formaro says
August 17, 2017 at 7:54 amThanks so much!
Loretta Martin says
December 10, 2017 at 8:29 pmLoved 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!
Amanda Formaro says
December 14, 2017 at 1:53 pmSo glad you enjoyed it Loretta, and good tip! :)
Lori says
May 28, 2017 at 2:45 pmRecipe 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.
Rebekah Garcia says
May 30, 2017 at 8:21 pmHi 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!
Dana says
March 7, 2017 at 6:59 amI 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. ❤ ?
Amanda Formaro says
March 7, 2017 at 10:38 amSounds delicious, Dana! I’m so glad you enjoyed! :)
Melissa Elwell says
July 9, 2016 at 8:44 pmHi. 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??
Melissa Elwell says
July 10, 2016 at 7:02 amUPDATE: My pudding did NOT set up overnight. Still liquid.
Amanda Formaro says
July 16, 2016 at 12:34 pmHi 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.
Claire Stewart-Wilson says
June 9, 2016 at 7:52 amHi I’m in the UK so what would the whipped topping thawed?
Amanda Formaro says
June 13, 2016 at 9:15 amI believe you have Dream Whip powder in the UK? Otherwise, just make your own whipped cream using one cup of heavy whipping cream.
Crissy says
June 3, 2016 at 10:34 amThis is so pretty, I love the Internet, so many creative people sharing their wonderful recipes! Can’t wait to make this!
Amanda Formaro says
June 3, 2016 at 11:27 amHope you like it Crissy! I love the Internet too ;)