Ingredients
– 8 ounces cream cheese, softened
– Two boxes (3.4 ounces each) instant lemon pudding mix (dry, not prepared)
– 3 cups milk at room temperature
– 8 ounces whipped topping, thawed
– Angel food cake (two loaves or one tube cake), cut into 1-inch pieces
– Four cups fresh blueberries (about two pints)
– Sliced lemon for garnish (optional)
Instructions
1-First, beat the cream cheese and dry lemon pudding mix together until smooth; this creates the creamy base that ties everything together.
2-Next, gradually add the room temperature milk and mix until fully blended, avoiding any lumps for a silky texture.
3-Then, fold in two cups of the whipped topping to lighten the mixture.
4-Continue by layering one-third of the angel food cake pieces in a 3-quart trifle bowl or glass bowl; this step is crucial for showing off the beautiful layers.
5-Add one-third of the lemon pudding mixture on top, followed by one-third of the fresh blueberries for a pop of color and flavor.
6-Repeat these layers two more times to build the full trifle.
7-Once layered, garnish the top with the remaining whipped topping, blueberries, and sliced lemon for an eye-catching presentation.
8-Let it chill in the refrigerator until ready to serve, allowing the flavors to meld beautifully.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥛 Use milk at room temperature to prevent lumps in the cream cheese and pudding mixture.
🍰 Store-bought angel food cake is convenient, but buttery cakes can also be used for variation.
⏳ Prepare the trifle a day ahead to enhance flavors and allow the layers to meld perfectly.
- Prep Time: 1 hour
- Category: Dessert
- Method: No-bake assembly
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 436
- Sugar: 36 g
- Sodium: 565 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Carbohydrates: 75 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 28 mg