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Cake-mix, pudding-mix and ready-made whipped
topping-easy blueberry lemon trifle.
Blueberry Lemon Trifle
- 1 (18.25-ounce) package yellow cake mix
- 1 (3-ounce) package instant lemon pudding
mix
- 4 cups fresh blueberries, rinsed and drained
well
- 1 (12-ounce) container non-dairy whipped
topping
- Prepared cake according to package directions
in a 13 x 9 x 2-inch baking pan. Cool.
- Meanwhile, prepare lemon pudding according
to package directions and refrigerate for 1 hour.
- Fold the entire container of whipped topping
into the pudding.
- Cut cake into 1-inch cubes.
- Place a layer of cake cubes on the bottom
of a trifle bowl or similar glass container with straight sides.
Spoon a layer of pudding over the cake cubes, then a layer of
blueberries. Repeat process until all ingredients are used, ending
with the pudding. Refrigerate for several hours before serving.
Makes 12 to 15 servings.
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