Annual Food & Drink Issue

Lemon Blueberry Trifle Recipe

Cakes, trifles, tiramisù, oh my!

These locals have created swoon-worthy desserts that steal the spotlight with their impressive layers and stunning presentation. Create your own sweet masterpiece using their tried-and-true recipes.

By Mary Beth Wallace / Photography by Emily Long

Aline Schrage’s

Lemon Blueberry Trifle

Lemon Blueberry Trifle

Aline Schrage

Print Recipe Pin Recipe

Course Dessert

Cuisine Southern

Ingredients

8 oz cream cheese, softened
2 (3.4 oz) boxes lemon instant pudding (dry only)
3 cups milk, room temperature
8 oz whipped topping, thawed
2 loaves angel food cake, cut into 1-inch pieces
4 cups blueberries
sliced lemon, for garnish (optional)

Instructions

Beat the cream cheese and dry pudding mix together until smooth. Slowly add the room temperature milk until smooth. Fold in 2 cups of whipped topping.
In a 3-quart bowl, layer 1/3 of the angel food cake, 1/3 of the pudding mixture, and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and sliced lemon.
Cover and chill until ready to serve.

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