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Individual blueberry lemon trifles topped with whipped cream and lemon slices
Greta Brinkley

Blueberry Lemon Trifles

These no-bake lemon blueberry trifles are light, refreshing, and perfect for brunch or summer gatherings. Made with angel food cake, lemon pudding, and whipped topping.
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Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 c fresh blueberries
  • 15 oz lemon pie filling (one can)
  • 2 c lemon pudding prepared
  • 1 premade angel food cake cubed
  • 8 oz whipped cream
  • Lemon slices to decorate

Equipment

  • 9 oz Plastic Cups

Method
 

  1. In a large bowl, combine lemon pie filling and pudding. Stir until smooth.
  2. Add a layer of cubed angel food cake to the bottom of each trifle cup.
  3. Spoon lemon mixture over the cake layer, then add blueberries.
  4. Add a second layer of cake and more lemon mixture.
  5. Top with whipped cream, additional blueberries, and a lemon slice.
  6. Chill at least 2 hours before serving.

Notes

  • These were made in 9 oz plastic cups
  • Store covered in the fridge for up to 2 days
  • Not recommended for freezing
  • Best eaten within 24 hours for maximum freshness