Lemon Blueberry Trifle Recipe
This lemon blueberry trifle layers angel food cake, tart lemon pudding, and juicy blueberries for a refreshing no-bake dessert.
Serving12 servings
Ingredients
- 2 loafs angel food cake, (cut into cubes)
- 16 ounces cream cheese, 2 (8 ounce packages), softened
- 8 ounces cool whip, 1 package
- 1 cup powdered sugar
- 2 cup blueberries
- 6 cup lemon pudding
Instructions
- In a bowl, combine cream cheese, cool whip and powdered sugar until fully combined and smooth.
- In your trifle, start by layering the cake on the bottom, place have the cream cheese mixture on top of the cake and smooth out until fully covering the cake layer.
- Spread half of the lemon mixture on top of the cream cheese mixture layer until all the white is covered.
- Place about 1 cup of blueberries on top of the pudding.
- Repeat the layering process.
- Garnish with extra blueberries.
- Refrigerate until ready to serve
Notes
- When you are done serving your trifle cake, top the large glass bowl with plastic wrap and keep it in the refrigerator for up to you 3-4 days. Beyond the 4th day, the angel food cake will begin to get soggy. Especially it the cake was left out at room temperature for a while.
- You can serve this trifle as small individual trifles in a glass jar or mason jar.
- Top the trifle with fresh lemon slices.
- Sprinkle lemon juice sparingly on the layers of angel food cake for more lemon flavor.
Nutrition
Calories: 196 kcal · Carbohydrates: 31 g · Protein: 4 g · Fat: 7 g · Saturated Fat: 4 g · Cholesterol: 23 mg · Sodium: 246 mg · Potassium: 134 mg · Fiber: 1 g · Sugar: 18 g · Vitamin A: 255 IU · Vitamin C: 2 mg · Calcium: 79 mg · Iron: 1 mg