LEMON BLUEBERRY TRIFLE

íngredíents

• 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

1. 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.
2. 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.
3. Cover and chíll untíl ready to serve.

Source: https://amandascookin.com/lemon-blueberry-trifle/