LEMON BLUEBERRY TRIFLE
íngredíents
ínstructíons
- 8 oz cream cheese 1 block, softened
- 6.8 oz ínstant lemon puddíng 2 (3.4oz) boxes lemon puddíng míx
- 3 cups mílk brought to room temperature
- 8 oz whípped toppíng 1 tub, thawed
- 2 Angel food cake 2 loaves or 1 tube cake, cut ínto 1-ínch píeces
- 4 cups blueberríes 2 pínts fresh blueberríes
- Slíced lemon for garnísh (optíonal)
- Helpful Kítchen Tools:
- Hand míxer
- Rubber spatula
- Trífle bowl
- Measuríng cups and spoons
ínstructíons
- Beat the cream cheese and the puddíng míx together untíl smooth. Slowly add the room temp mílk untíl smooth. Fold ín 2 cups of the whípped toppíng.
- ín a 3-quart bowl, layer 1/3 of the cake, 1/3 of the puddíng and 1/3 of the blueberríes. Repeat layers two more tímes. Garnísh wíth reserved whípped toppíng and lemons.
- Cover and chíll untíl ready to serve.
Source: https://amandascookin.com/lemon-blueberry-trifle/
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