Berry Lemonlicious Trifle Recipe

You can create a sunny taste of the spring season with a lemon blueberry trifle.
  • Ready in: 1 hours, 20 minutes
  • Prep time: 25 minutes
  • Chill/Cook time: 55 minutes
  • By:
  • Servings: 10

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  • 2 (8 ounce) containers whipped topping
  • 2 (3.4 ounce) boxes instant lemon pudding
  • 1 pint fresh blueberries
  • 1 pint heavy whipping cream
  • 2 lemons for garnish (optional)

cooking methods

  • Bake


  1. Prepare Sunny Lemon Pound Cake as directed on package with butter and water. Set aside icing mix package. Cool cake completely; cut cooled pound cake into roughly 1-inch cubes.
  2. In a medium-size mixing bowl, fold instant lemon pudding powder into whipped topping until well blended.
  3. Using a stand or hand-held electric mixer, whip heavy cream until soft peaks form. Add contents of icing mix package and whip an additional 1-2 minutes.
  4. In a trifle bowl or large serving bowl, layer half of the pound cake cubes in the bottom of the bowl, half of the lemon cream mixture, about a cup of blueberries and whipped cream. Repeat cake, lemon cream, blueberries and whipped cream layers.
  5. Garnish top whipped cream layer with additional blueberries. Sprinkle blueberries with lemon zest and arrange lemon slices around sides of bowl, if desired.

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Rated 5 out of 5 by from Delicious! Everyone had seconds and loved it! It makes a lot, but is super easy!! On the sweet side for me - everyone loved it!!
Date published: 2017-05-15
Rated 5 out of 5 by from Yummy! I made this recipe, but used raspberries in place of blueberries and it was fantastic! I even won the golden spoon for it at an event!
Date published: 2017-04-14
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