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 1/2 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 1/2 the cake pieces, dollops of 1/2 the blueberry pie filling, dollops of 1/2 the vanilla pudding, and 1/2 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).
Have fun with the pudding flavour - this also tastes delicious with lemon pudding.
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