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Aline Schrage's Lemon Blueberry Trifle

Lemon Blueberry Trifle

Aline Schrage
Course Dessert
Cuisine Southern


  • 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)


  • 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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