Fresh, juicy blueberries and bright, tart lemon pudding combine in a stunning dessert that will wow your guests. This mouthwatering lemon blueberry trifle is impressive yet incredibly easy!
Lemon Blueberry Trifle
Lemon and blueberries are one of my favorite combinations of all time!
Admittedly, I love lemon with just about anything, but the marriage with blueberries is positively magical. Especially in the summer when those little berries are ripe and bursting with flavor!
This dessert is especially great for summer since there is no cooking required. No-bake desserts are a lifesaver in the summer. It’s so humid where I live, the poor air conditioner can barely keep up!
A nice cool dessert after dinner is the perfect treat for cooling down. Plus, someone is always having a cookout on the weekend where you need a dish to pass. This trifle is a guaranteed favorite.
You know you’re on to something good when everyone is standing around the table eating it with spoons straight from the bowl… But if lemon is not your thing, be sure to check out my Oreo Cake pudding dessert. It’s always a huge hit!
I use store-bought angel food cake for the cake layer, but buttery pound cake would be equally delicious. The custardy lemon layer is made with pudding, cream cheese and whipped topping so it’s the perfect balance of light and rich!
I am totally obsessed with my trifle bowl! I wanted one for a long time, so I finally made the purchase. They instantly add “class” to any dish you are serving. With all the summer entertaining coming up, I thought it was a great investment.
Plus, they’re not just for trifle! I took my favorite Spaghetti Salad with Italian Dressing to a potluck in this bowl and it really stood out among the crowd. If you don’t have a trifle bowl, any 3-quart bowl will work, preferably glass to see the layers.
Pin this to your dessert board!
- 1 block (8 oz) cream cheese, softened
- 2 boxes (3.4 oz each) instant lemon pudding mix
- 3 cups milk
- 1 tub (8 oz) whipped topping, thawed
- Angel food cake (2 loaves or 1 tube cake), cut into 1-inch pieces
- 2 pints (3-4 cups) fresh blueberries
- Sliced lemon, for garnish (optional)
- Beat the cream cheese, pudding mix and milk until smooth. Fold in 2 cups of the whipped topping.
- In a 3-quart bowl, layer 1/3 of the cake, 1/3 of the pudding and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and lemons.
- Cover and chill until ready to serve.
This recipe first appeared as a guest post on Amanda’s Cookin’.