Blueberries and Cream Trifle

By msippigrl

Cake cubes, pudding, and homemade blueberry sauce layered in a clear bowl.

Ingredients

• FOR THE CAKE:
• Bake or purchase a vanilla pound cake or angel food cake. Allow to come to room temperature, then cut into 1" cubes (Optional step- I trimmed off crusts first). Lay out in a single layer on a large baking sheet; set aside.
• FOR THE SAUCE:
• 3 cups fresh blueberries (or frozen)
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1 cup cold tap water
• 1 tablespoon fresh lemon juice
• FOR THE CREAM:
• 4 ounces (half an 8-oz block) cream cheese
• 1/4 cup sugar
• 1 small box vanilla instant pudding mix
• 1 cup whole milk or half-and-half
• 12 - 16 ounces Cool Whip, divided

Preparation

Step 1

MAKE THE SAUCE:
In a medium saucepan, whisk together the sugar and cornstarch; add the water and lemon juice. Add the blueberries. Bring to a bubble over medium-high heat; then reduce heat to medium-low and simmer until sauce is clear and thickened, about 5 minutes, stirring frequently. Remove from heat and cool to room temperature. (Or fill a large pot (or sink) half full of ice and place the pot of blueberry sauce on the ice, stirring occasionally until completely cooled.)


MAKE THE CREAM:
In a mixing bowl, whisk together the dry pudding mix and the milk until thickened. Set aside.

In another bowl and using a mixer, beat cream cheese and sugar until creamy. Beat in the pudding mixture. Using a spatula, gently fold in 8 ozs. of the Cool Whip.


TO ASSEMBLE:
In a clear bowl or trifle bowl (larger than mine!), layer cake cubes, pudding mixture, and blueberry sauce. Repeat layers as many times as needed, depending on the size of your bowl. Top with remaining Cool Whip. (I used the leftover sauce on top of the Cool Whip.) Keep refrigerated.