Blueberry Delight Trifle

Prepared angel food cake makes this impressive dessert a breeze to assemble. Plus, it can be put together ahead to there's no last-minute fuss.


12 to 14 servings


1 package (8 ounces) cream cheese, room temperature
1/2 cup confectioners' (powdered) sugar
1 can (14 ounces) sweetened condensed milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 angel food cake (10 inches), cut into 1-inch cubes
1 quart fresh or frozen blueberries, thawed
additional blueberries, optional


In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in milk and pudding mix. Fold in 1 1/2 cups of whipped topping.

Place half of the cake cubes in a 3-quart glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. Spread remaining whipped topping over top. Garnish with additional berries if desired.


Store leftovers in the refrigerator.

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