1 large angel food cake, cut in 1 to 2 inch cubes
3 cups cold milk
2 boxes (3.4 ounces) instant lemon pudding
1 container (12 ounces) frozen whipped topping, thawed
3 to 4 cups fresh blueberries (save a few to decorate the top)
Fresh mint sprig
Beat together milk and pudding until it starts to thicken. Fold all but about a third of the whipped topping into the pudding. Place a layer of angel food cake into the bottom of a trifle dish or large pretty glass bowl. Next, sprinkle a third of the blueberries on top of the cake. Then spoon one-third of the pudding mixture on top.
Repeat layers twice, leaving out a few berries for garnish and ending with the pudding mixture on top. Cover and refrigerate for at least a few hours before serving. Right before serving, uncover and put a “cloud” of the remaining whipped topping on top. Decorate the top with a few blueberries, lemon slices and fresh mint.