Lemon Blueberry Trifle

Ingredients

• 8 ounce cream cheese 1 block, softened, softened
• 6.8 oz instant lemon pudding 2 (3.4oz) boxes lemon pudding mix(dry mix only, do not prepare according to box) Review
• 3 cup milk brought to room temperature
• 8 ounce whipped topping 1 tub, thawed, thawed
• 2 Angel food cake 2 loaves or 1 tube cake, cut into 1-inch pieces Review
• 4 cup blueberries 2 pints fresh blueberries
• Sliced lemon for garnish (optional)

Directions

1. Beat the cream cheese and the dry pudding mix together until smooth. Slowly add the room temp milk until smooth. Fold in 2 cups of the whipped topping.
2. In a 3-quart bowl, layer 1/3 of the cake, 1/3 of the pudding and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and lemons.
3. Cover and chill until ready to serve.

Tips:

1. Make sure milk is at room temperature so that the cream cheese doesn't seize up.