Blueberry Trifle

READY IN: 20mins
Recipe by Aroostook

One of my summer favorites. Use wild berries for a flavor snap!

Top Review by Linda Thomas

It was so YUMMY!!!! Two people asked for the recipe! I did change a few things. I did use less sugar in the berries, but add until you like the sweetness. I used an 8 oz. cool whip, instead of whipping cream, and mixed it with TWO boxes french vanilla instant pudding, with 1 1/3c. milk. I also added one large can halved cling peaches (largely chopped), with the blueberries. I used 1 3/4 pounds cake, broke into large pieces, since I thought it needed more. It made three layers, in a trifle bowl, and I topped it with the canned whipping cream before serving. It made a great dessert for my daughters Graduation. Thanks for sharing the recipe!!!! I will make it again.

Ingredients Nutrition


  1. In a medium-sized bowl, place 2-1/2 cups of the blueberries; Mash about one-third of the blueberries.
  2. Add sugar.
  3. Set aside Whip cream add confectioners sugar and vanilla; set aside.
  4. Cut pound cake in 1-inch cubes.
  5. Prepare pudding as directed, using only 1-1/4 cups milk Cool.
  6. Stir vanilla into cooled pudding; Fold in half of the sweetened whipped cream.
  7. In a clear bowl alternate layers of cake cubes, sugared blueberries and pudding, repeating twice.
  8. Cover and chill.
  9. Just before serving, top with remaining whipped cream and blueberries.

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