This Lemon Blueberry Trifle is a delightful, refreshing dessert that’s perfect for any gathering. The tangy lemon pudding pairs beautifully with the sweet, juicy blueberries and light, airy angel food cake. It’s a no-bake treat that comes together quickly, making it an ideal choice for a fuss-free dessert that still impresses.
Ingredients
Whipped Cream:
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Trifle:
- 2 (3.4 ounce) boxes instant lemon pudding mix
- 3 cups whole milk
- 1 (8-ounce) package cream cheese, room temperature
- 2 (14 ounce) angel food cakes, cubed
- 4 cups fresh blueberries
- Lemon zest and lemon slices for garnish
Directions
- Prepare the Whipped Cream: Place the heavy cream and powdered sugar in a chilled mixing bowl. Mix on high speed for 1-2 minutes until soft peaks form. Add the vanilla extract and beat for an additional 1-2 minutes. Set aside.
- Make the Pudding Mixture: In a large bowl, combine the instant lemon pudding mix and whole milk. Beat for 2-3 minutes until thickened. Add the room temperature cream cheese and beat until fully incorporated. Fold in half of the prepared whipped cream, reserving the other half to top the trifle before serving.
- Assemble the Trifle: In a trifle dish, layer 1/3 of the cubed angel food cake, 1/3 of the pudding mixture, and 1/3 of the fresh blueberries. Repeat the layers twice more, ending with a layer of blueberries.
- Chill: Cover the trifle and chill in the refrigerator for 2-4 hours or until fully set and chilled.
- Serve: Before serving, top the trifle with the reserved whipped cream. Garnish with additional blueberries, lemon slices, and lemon zest.
Prep Time: 20 minutes | Total Time: 20 minutes | Servings: 10