Blueberry Trifle (Prepared today on CBS6’s Virginia This Morning)

Tomorrow is National Blueberry Day! Here is a great recipe to make for your familly and friends.

Blueberry Trifle


1/2 of lemon

1 (8 ounce) package cream cheese, softened or whipped cream cheese

1 Can Sweetened Condensed Milk

1 (12 ounce) container Cool Whip, thawed

1 Sour Cream Pudding or Pound Cake, Cubed

3 (6 ounce) Packages Fresh Blueberries

Trifle Dish



Mix cream cheese, sweetened condensed milk and Cool Whip  and the juice from the 1/2 of lemon together and set aside. Rinse the blueberries, pat them dry and set aside. Cube the entire cake and set aside.

Layer the bottom of the trifle dish with 1/2 of the cubed cake, top with 1/2 of the creamy mixture then top with half of the fruit. Repeat. Cover and refrigerate for at least 1.5 hours. Let it stand for 10 minutes at room temperature before serving.


Garnish with crushed graham cracker, toasted almonds, powdered sugar, or crumble pound cake be fore service.  Other berries  may also be used.

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