Lemon Blueberry Trifle
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.