Lemon Blueberry Trifle
Servings: 10
Calories: 436cal
Ingredients
- 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)
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
Notes
- 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
Serving: 1cup | Calories: 436cal | Carbohydrates: 75g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 565mg | Potassium: 297mg | Fiber: 1g | Sugar: 36g | Vitamin A: 490IU | Vitamin C: 5.8mg | Calcium: 188mg | Iron: 0.5mg
