Amy’s Lemon Blueberry Trifle

Amy was in the kitchen this morning making her lemon and blueberry trifles. (WLUK)


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.

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