Blueberry Lemon Trifle!

By Tabatha

Ingredients

• 1 angel food cake, cut in 1" cubes (can bake your own or buy one already made)
• 1 (8 oz.) pkg. cream cheese, softened (can use light cream cheese)
• 1 (14 oz.) can of sweetened condensed milk (can use fat free version)
• 1 (3 oz.) box of instant lemon flavored pudding mix (can use sugar free)
• 1 cup milk (2% works fine)
• 3 Tbs. lemon juice or the juice of 1 lemon
• 1 tsp. vanilla
• 1 can blueberry pie filling
• 16 oz. frozen whipped topping (can use light)
• fresh blueberries and strawberries for garnish

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Whip the cream cheese and the sweetened condensed milk with an electric mixer in a large bowl. Add the milk, lemon pudding mix, vanilla and lemon juice and whip until it starts to thicken and is smooth. Fold in half of the whipped topping and blend. Place this in the refrigerator for about 30 minutes to set up.
Place 1/2 of the angel food cake cubes in a tall glass trifle dish. If you don't have a trifle dish, use a large glass bowl. This looks prettiest if you can see the layers. Next layer half of the pudding mixture over the cake. Spread 1/2 of the blueberry pie filling over the pudding layer around the edges of the dish, more toward the sides than the middle. This makes the layers show up when looking at it through the glass.
Repeat the cake, lemon pudding, and blueberry pie filling layers again. Finish the top with the remainder of the whipped cream. Garnish with the fresh blueberries and strawberries however you wish. I just sprinkle the middle with blueberries and made some strawberry fans to place around them. Chill for a couple of hours before serving for the best results. If you like more fresh berries, you can also sprinkle additional blueberries and sliced strawberries in the layers.