Blueberry Lemon Trifles
Enjoy a refreshing summer treat with these Blueberry Lemon Trifles, featuring layers of fluffy angel food cake, tangy lemon filling, and juicy blueberries, topped with a dollop of whipped cream and a lemon slice for a delightful finish.
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Ingredients
- 1 cup fresh blueberries
- 1 (15 oz) lemon pie filling
- 2 cup lemon pudding
- 1 pre packaged angel food cake, cut into cubes
- 1 (8 oz) package Cool Whip
- Lemon slices, to decorate
Instructions
- In a large bowl, combine the lemon pie filling and the lemon pudding and stir until thoroughly mixed.
- Using half of the cubed angel food cake, create the first layer in your trifle containers with a few cubes to cover the bottom.
- Use a spoonful of lemon mixture to cover the angel food cake.
- Sprinkle with a few of the blueberries.
- Repeat another layer of the remaining angel food cake.
- Spoon in the remaining lemon mixture over the angel food cake.
- Place a dollop of the whipped cream on to each trifle.
- Top with the remaining blueberries.
- Chill in the fridge for best results for about two hours.
- When ready to serve, insert a lemon slice half.