Lemon Blueberry Trifle
Prep: 15 min
Total: 15 min
Serves: 8
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Layered in a glass bowl so every stripe shows through, this dessert is as pretty as it is refreshing. Cubes of airy angel food cake soak up creamy lemon pudding, punctuated by plump fresh blueberries and clouds of whipped topping. Bright, light, and make-ahead friendly, it is the sort of crowd-pleaser you bring to a potluck and carry home empty.
Ingredients
Ingredients
- 1 pkg Angel Food Cake (prepared)
- 2 pkgs Lemon Instant Pudding Mix
- 4 Cubes Milk
- 1 Tsp Vanilla
- 2 Cups Cool Whip
- 3 Cups Blueberries
- 1 Tbsp Lemon Zest
Directions
Directions
- Whisk the lemon pudding mix with the cold milk until thickened (about 2 minutes).
- Fold half of the whipped topping into the pudding for a lighter, mousse-like filling.
- In a large trifle bowl or clear glass bowl, layer half of the cake cubes.
- Spoon over half of the lemon pudding mixture.
- Add a layer of blueberries.
- Spread a layer of whipped topping.
- Repeat the layers with the remaining cake, pudding, blueberries, and whipped topping.
- Sprinkle with lemon zest and garnish with a few extra blueberries and fresh mint.
- Refrigerate for at least 2 hours before serving for the best flavor.
Nutrition
Per serving · 8 servingsCalories
290
Fat
9 g
Saturated fat
4 g
Carbohydrates
45 g
Sugar
30 g
Fiber
2 g
Protein
4 g
Sodium
250 mg
Cholesterol
10 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 pkg Angel Food Cake (prepared)
- 2 pkgs Lemon Instant Pudding Mix
- 4 Cubes Milk
- 1 Tsp Vanilla
- 2 Cups Cool Whip
- 3 Cups Blueberries
- 1 Tbsp Lemon Zest
Recipe Related Shopping
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