Description
A delicious and refreshing blueberry lemon trifle made with angel food cake, cream cheese, and whipped topping.
Ingredients
Scale
- 6 cups angel food cake cubes
- 1 cup lemon curd
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups blueberries (fresh or thawed if frozen)
- 1 cup whipped topping
Instructions
- Cut the angel food cake into 1-inch cubes and set aside.
- In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy.
- Whip the heavy cream in a separate bowl until soft peaks form. Gently fold it into the cream cheese mixture.
- In a trifle dish, layer half the cake cubes, then half the cheesecake mixture, followed by lemon curd and blueberries. Repeat the layers.
- Top with whipped topping and garnish with extra blueberries or a swirl of lemon curd.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- For best results, use fresh blueberries.
- This dessert can be prepared a day in advance for more flavor.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg