Lemon Blueberry Trifle
This Lemon Blueberry Trifle features layers of angel food cake, lemon pudding, and fresh blueberries, making it a delightful crowd-pleasing dessert.
Equipment
- Mixing bowl
- trifle dish
Ingredients
Whipped Cream
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Pudding Mixture
- 2 boxes instant lemon pudding mix 3.4 ounces each
- 3 cups whole milk
- 1 package cream cheese 8 ounces, room temperature
Trifle Layers
- 2 cakes angel food cakes 14 ounces each, cubed
- 4 cups fresh blueberries
- lemon zest for garnish
- lemon slices for garnish
Instructions
Whipped Cream Preparation
- Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Set aside.
Pudding Mixture Preparation
- In a large bowl, add the pudding mix and whole milk. Beat for 2-3 minutes or until thickened. Add the cream cheese and beat until mixed in. Fold in half of the prepared whipped cream. Save the other half to top before serving.
Trifle Assembly
- In a trifle dish, layer ⅓ of the angel food cake cubes, ⅓ of the pudding mixture, and ⅓ of the blueberries. Repeat layers twice.
- Chill in the refrigerator for 2-4 hours or until fully chilled before serving. Top with reserved whipped cream, additional blueberries, lemon slices, and lemon zest before serving.
Notes
Best served chilled for a refreshing dessert experience.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 150mgPotassium: 250mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg
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