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!
6.8ozinstant lemon pudding2 (3.4oz) boxes lemon pudding mix(dry mix only, do not prepare according to box)
3cupsmilkbrought to room temperature
8ozwhipped topping1 tub, thawed
2Angel food cake2 loaves or 1 tube cake, cut into 1-inch pieces
4cupsblueberries2 pints fresh blueberries
Sliced lemonfor 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.