About the Recipe
Bursting with color and flavor, this easy, no-bake Lemon Blueberry Trifle is elegant and delicious. It’s made with layers of light Lemon Crème Cake Roll pieces, fresh blueberries, and lemon pudding. Packed with zesty, fruity flavor, this trifle guarantees your guests are getting the very best that spring has to offer with every bite they take.
Originally posted by dutchapron.com
1 Joyful Tradition® Lemon Crème Cake Roll
8 oz. cream cheese, softened
2 (3.4 oz.) boxes lemon pudding mix (dry mix only, do not prepare)
8 oz. whipped topping, thawed
3 c. milk, brought to room temperature
4 c. fresh blueberries
1 lemon, sliced for garnish
While still frozen, cut the Lemon Crème Cake Roll into one-inch pieces. Put them to the side.
In a large mixing bowl, mix together the cream cheese and dry pudding mixes until smooth. Slowly add the room temperature milk until it has been fully incorporated into your mixture. Fold in 2 cups of whipped topping.
In the trifle bowl, layer 1/3 of the cake pieces on the bottom.
Next, layer 1/3 of the pudding mixture on top of the cake pieces. Smooth it around evenly with a spoon.
Then, sprinkle on 1/3 of the fresh blueberries.
Repeat steps 3-5 two more times.
Garnish with the remaining whipped topping, lemon slices, and any extra blueberries.
Cover and chill until ready to serve.