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    Blueberry Lemon Trifle

    List of Ingredients




    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

    Recipe



    Prepare cake according to package directions in a 13 x 9 x 2-inch baking pan.

    Meanwhile, prepare lemon pudding according to package directions and refrigerate for 1 hour. When ready fold the entire container of whipped topping into the pudding; set aside.

    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.

    Serves 12 to 15.
 

 

 

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