Ingredients
๐ฅ 8 ounces Cream Cheese (Ensure itโs softened)
๐ฅ 1/2 cup Powdered Sugar
๐ฅ 1 cup Whipped Topping (Substitute with homemade for extra flavor)
๐ฅ 1 package Lemon Pudding (Can swap for homemade lemon curd)
๐ฅ 1 can Blueberry Pie Filling (Substitute with cherry or strawberry if desired)
๐ฅ 2 cups Vanilla Cake Cubes or Cookies (like Nilla Wafers) (Leftover cupcakes or pound cake work well too)
๐ฅ 1 cup Fresh Blueberries
๐ฅ 1 tablespoon Lemon Zest
Instructions
๐จโ๐ณ In a large bowl, combine softened cream cheese, powdered sugar, and whipped topping. Beat until smooth and fluffy.
๐จโ๐ณ Add one-third of the cream cheese mixture to the bottom of a trifle dish or tall glass.
๐จโ๐ณ Spoon half of the blueberry pie filling on top of the cream cheese layer.
๐จโ๐ณ Layer half of the cake cubes over the pie filling.
๐จโ๐ณ Add the remaining cream cheese mixture on top of the cake cubes.
๐จโ๐ณ Top with the rest of the blueberry pie filling.
๐จโ๐ณ Finish with a layer of fresh blueberries and lemon zest.
๐จโ๐ณ Refrigerate for at least 2 hours before serving.
Notes
This trifle keeps well in the fridge for up to 2 days. Serve chilled for best texture.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15