This light and refreshing blueberry trifle with angel food cake is quick and easy to make in 10 minutes with only 5 simple ingredients! It's the best summertime dessert and the easiest blueberry trifle recipe out there!
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I love making this trifle in the summer when I have no desire to turn on the oven and it's a quick dessert I can rely on for any occasion that I know people will love! I make it a lot throughout the season and love how versatile it can be with different types of fruit and pudding!
Ingredients
- Instant Vanilla Pudding (lemon pudding also tastes great too)
- Milk
- Store-Bought Angel Food Cake (you can also use pound cake or make your own cake)
- Canned Blueberry Pie Filling (this recipe also works great with frozen blueberries too. Just add a few tablespoons of sugar to sweet them and the juices that come from them once thawed are incredibly tasty and refreshing)
- Cool Whip
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Make the pudding: To a mixing bowl, combine the instant vanilla pudding and milk and whisk for a couple of minutes until smooth.
Step 2 - Assemble the trifle: In a trifle dish, add a layer of ½ the cake pieces, dollops of ½ the blueberry pie filling, dollops of ½ the vanilla pudding, and ½ the Cool Whip. Repeat the layers one more time.
Step 3 - Serve: Chill in the fridge until ready to serve (ideally should chill for at least an hour).
Storage & Leftovers
If you want to make this trifle ahead of time, you can certainly do that. Once prepared, just store it in the fridge for up to two days before serving for the best taste.
Any leftovers can also be tightly wrapped with plastic wrap and stored in the fridge for up to one week.
Related Recipes
Some more easy trifle recipes you should check out is this carrot cake trifle and this mini egg trifle!
If you want more blueberry desserts with pie filling, try these mini blueberry tarts, blueberry cobbler with cake mix, and this easy blueberry pie with canned filling.
Print📖 Recipe
Blueberry Trifle with Angel Food Cake
- Total Time: 15 minutes
- Yield: 15
- Diet: Vegetarian
Description
This easy blueberry trifle is moist with a creamy filling and so light and refreshing for the very best summer dessert!
Ingredients
- Instant Vanilla Pudding: one small package (3.4 ounces)
- Milk: 1 and ½ cups
- Angel Food Cake: one packaged cake, cut into 1 inch pieces
- Canned Blueberry Pie Filling: one 21 ounce can
- Cool Whip: 16 ounces
Instructions
- Make the pudding: To a mixing bowl, combine the instant vanilla pudding and milk and whisk for a couple of minutes until smooth.
- Assemble the trifle: In a trifle dish, add a layer of ½ the cake pieces, dollops of ½ the blueberry pie filling, dollops of ½ the vanilla pudding, and ½ the Cool Whip. Repeat the layers one more time.
- Serve: Chill in the fridge until ready to serve (ideally should chill for at least an hour).
Notes
The consistency of the pudding will be on the thicker side, but if you would like it to be a bit more runny just add more milk (but if it's too runny, it will make the cake soggy).Â
Have fun with the pudding flavour - this also tastes delicious with lemon pudding.Â
Fresh blueberries coated in some sugar are also a great alternative to canned blueberries in this trifle.
Pound cake is a great option if your local grocery store doesn't have angel food cake. You can also make your own cake recipe too!
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 15 minutes
- Category: Dessert
- Method: chill
- Cuisine: American
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