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!
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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
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.
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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Suzanne says
Made this recipe about a month ago and it was a huge hit! I made according to your directions and worked out so well but, I did add lemon zest into the pudding mixture and throughout the layers to add a punch of lemon and was very good. For those looking for a stronger lemon flavor. Such a great light dessert for the summer. I highly recommend.
Tara says
Can you make this the night before?
Amanda Formaro says
Yes
Dawn says
The flavours in this recipe are amazing!!! Only thing that didn’t work great for me was beating the cream cheese with the pudding….maybe you have to beat it a long, long, long time to get it smooth? (Mine was like a ball & i made sure my cream cheese was at rm temp) However, once combined with the milk & then the cool whip, it looked much better. Based on comments, I added a quarter package more of pudding mix, which made it taste more lemony & made it the perfect consistency! I piped cool whip & added slices of 🍋, similar to your pic, which I really appreciated! I added striped yellow/white candles around the outside, as it was for a birthday brunch. Thank you for sharing this stunning & delicious dessert recipe!
Danette Montgomery says
What type of milk?
Amanda Formaro says
You can use non-fat, 1%, 2%, or whole milk.
Pascale says
I mistakenly bought some lemon pie filling mix (low sugar). I wasn’t sure if it was going to work or not because the box called for water and not milk. I tried anyway as directed in the recipe except it was not thickening after I added the milk, so I ended up microwaving for around 4-5 min, mixing well everything 45 sec until it starts thickening and then had to cool it before folding in the whipped topping. It was delicious!! Next time I will buy pudding mix but thought I would mention my experience here in case anyone could benefit.
Erika says
I can’t find lemon pudding mix anywhere. Could I use vanilla pudding? If so how could I get the lemon taste?
Amanda Formaro says
Yes you can add a few drops of lemon extract :)
Carrie says
Erika,
Jello brand makes lemon pudding mixes if your local grocer doesn’t have it, check Amazon (it’s the only place I can find pineapple jello). I make a lemon raspberry trifle that is always a hit. I use cook-and-serve lemon pudding made per the directions on the box (the cook-and-serve version looks a lot like lemon curd). I use no cream cheese and no whipped cream. I use frozen raspberries in the layers of my trifle and fresh raspberries to decorate the top, and store-bought angel food cake, or a box mix, but I only like the 2-step mixes, they have a packet of egg whites and a packet of the cake flour mix, they make the best, as you are mixing you can add 2 drops of real almond extract, it does amazing things to the cake. If I make it at home, I use a 9×13, which makes for more efficient cutting.
Cut cake into cubes approx 3/4 – 1″. When everything is ready (and you want to do this while the raspberries are still a little frozen (I separate what I need into separate bowls when they are still frozen). Place a layer of the angel food cake on the bottom, followed by a generous amount of the frozen raspberries, if you have any juice in the bowl, pour it around/all over the raspberries you just added, follow with a layer of the lemon pudding (I have done 2 lrg boxes of lemon and done thick layers of lemon pudding, but that requires a really large trifle bowl- I had a lot left over, ok w me, I love it). Once you get the last layer of pudding on, decorate the top with fresh raspberries. Refrigerate until served. As the raspberries thaw more juice will soak down into the angel cake. For those that want a topping, I make small circle meringues, the same constancy that is used to top a pie, I usually make those while guests are lounging after dinner, they don’t take very long..
Blair says
Could you cook the blueberries to make more of a pie filling or would that make the trifle too runny?
Thanks
Amanda Formaro says
We have not tried that. You could probably use actually pie filling though!
Rene Aguilar says
Reading some of the questions and comments make me laugh. Great job on this Recipe Amanda.
Thank you.
Pastry Chef
Rene Aguilar
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.
Gira says
Lmao what’s your point?
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 :)