Our Recipes

Lemon Blueberry Trifle
Serves: 10

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Lemon Blueberry Trifle
Serves: 10
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 3.4 ounce boxes instant lemon pudding mix
  • 3 cups Promised Land Dairy Whole Milk
  • 1 8 ounce package cream cheese, room temperature
  • 1 9 inch angel food cake, cubed
  • 4 cups fresh blueberries
  • Lemon zest and lemon slices for garnish

For the whipped cream: Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Set aside.

  1. In a large bowl, add the pudding mix and whole milk. Beat for 2-3 minutes or until thickened. Add the cream cheese and beat until mixed in. Fold in half of the prepared whipped cream. Save the other half to top before serving.
  2. In a trifle dish, layer 1/3 of the angel food cake cubes, 1/3 of the pudding mixture, and 1/3 of the blueberries. Repeat layers twice.
  3. Chill in the refrigerator for 2-4 hours or until fully chilled before serving. Top with reserved whipped cream, additional blueberries, lemon slices, and lemon zest before serving.