Lemon Blueberry Trifle
Lemon Blueberry Trifle
Servings
Ingredients
- 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)
- Lemon slices
- Fresh mint sprig
Instructions
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Personally from experience instant lemon pudding tastes terrible. It barely tastes like lemon. Maybe use the “cook” version of lemon pudding/pie for this recipe. Cindy K.
Hi Cindy. Yes you can use the cook and serve lemon pudding. Just let it cool before add cool whip. Add a bit of fresh lemon zest would also make it taste more fresh and lemony. Thanks! -Amy