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 chilled dessert after dinner is the perfect treat for cooling down. Plus, someone is always having a cookout on the weekend and you need a dish to pass. If lemon is not your thing, be sure to check out my Oreo Cake pudding dessert. It’s always a huge hit!
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 and 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 creamy 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.
I use store-bought angel food cake for the cake layer, but buttery pound cake would be equally delicious. You could also make a homemade angel food cake! The custardy lemon layer is made with pudding, cream cheese and whipped topping so it’s the perfect balance of light and rich!
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!
- 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.