Lemon Blueberry Trifle (Sugar Free)

Recipe by cookingsherri
READY IN: 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    frozen prepared poundcake (or sugar free angel food cake)
  • 1 12
    cups milk
  • 1
    (8 ounce) container sour cream
  • 1
    (8 ounce) whipped topping (can be sugar free)
  • 2
    (3 1/2 ounce) packages instant lemon pudding (can be sugar free) or (3 1/2 ounce) packages pie filling (can be sugar free)
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DIRECTIONS

  • Cut pound cake into cubes and place in large colander. Sprinkle juice from 1 lemon over cake. Toss gently.
  • In separate bowl combine milk, sour cream and half of whipped topping, whisk until smooth. Add pudding and whisk until pudding begins to thicken.
  • Set 10 blueberries aside for garnish (optional). Place 1/3 of cake in bottom of bowl(glass bowl make a pretty presentation). Top with 1/3 of blueberries. Then top with 1/3 of the pudding mixture and spread evenly. Repeat layers 1-2 more times.
  • You can decorate the top with remaining whipped cream and reserved berries if you would like.
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