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Lemon Blueberry Trifle
These mini blueberry lemon trifles are an easy dessert! Layers of cake alternate with lemon pudding and blueberries for a dessert that can be made quickly.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Servings:
12
Ingredients
2
boxes
instant lemon pudding
3
cups
cold milk
1
lemon
Lemon cake or store bought pound or angel food cake
1-2
pints
blueberries
8
oz
frozen whipped topping
thawed
Instructions
Combine the cold milk with the pudding in a bowl and whisk for 2 minutes and set aside.
3 cups cold milk,
2 boxes instant lemon pudding
While you wait for the pudding to thicken zest and juice the lemon.
1 lemon
Cut or crumble the cake into bite size pieces.
Lemon cake or store bought pound or angel food cake
Fill the bottom of 6 pint size mason jars with a layer of cake pieces.
Drizzle a 1/4 teaspoon of the fresh lemon juice on the cake pieces in each of the mason jars.
Top that with a layer of lemon pudding and some blueberries.
1-2 pints blueberries
Repeat the layers of cake with lemon juice, pudding and blueberries.
Finish the dessert off with a final layer of cake, drizzling with any remaining lemon juice.
Top the dessert with a layer of whipped topping and garnish with blueberries and lemon zest.
8 oz frozen whipped topping
Nutrition
Serving:
1
g
|
Calories:
148
kcal
|
Carbohydrates:
29
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
10
mg
|
Sodium:
118
mg
|
Potassium:
155
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
155
IU
|
Vitamin C:
9
mg
|
Calcium:
101
mg
|
Iron:
0.2
mg
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