Lemon Blueberry Trifle

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Lemon Blueberry Trifle

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4


  • 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


  • 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.

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Recipe Rating


  1. Cindy krueger says:

    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.

    1. Amy Hanten says:

      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