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Lemon blueberry parfait in a clear cup with whipped cream and a lemon slice on top.

Individual Blueberry Lemon Trifles

These mini lemon blueberry trifles are light, creamy, and full of fresh flavor. A simple no-bake dessert that’s perfect for parties and holidays.

Course desserts
Cuisine American
Keyword Blueberry Lemon Trifle, Lemon Blueberry Trifle, mini blueberry lemon trifles, Mini Trifles
Prep Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes
Servings 12
Author momma lew

Ingredients

  • 1 c fresh blueberries
  • 1 15 oz lemon pie filling
  • 2 c instant lemon pudding mix
  • 1 pre packaged angel food cake cut into small cubes
  • 1 8 oz package Cool Whip
  • Lemon slices to decorate

Instructions

  1. In a large bowl, combine the lemon pie filling and the lemon pudding and stir until thoroughly mixed.

  2. In the bottom of a trifle dish, create a layer of half of the cubed cake.

  3. Use a spoonful of lemon filling to cover the cake.

  4. Sprinkle with a few of the blueberries.

  5. Repeat another layer of the remaining angel food cake.

  6. Spoon in the remaining lemon mixture over the cake.

  7. Place a dollop of the cool whip on to each trifle.

  8. Top your little trifles with the remaining blueberries.

  9. Chill in the fridge for about two hours. When ready to serve, garnish with a lemon slice half.

Recipe Notes

Stored properly, individual lemon blueberry trifles will keep for up to 2 days in the refrigerator.