Ingredients

The following ingredients have 16 Servings
  • 1 lemon or vanilla pound cake (baked, cooled and cubed)
  • 1 14 oz can sweetened condensed milk
  • 3 cups cold whole milk or half and half
  • 2 3.9 oz instant lemon pudding mix
  • 1 20 oz can blueberry pie filling
  • 2 pints fresh blueberries (clean, dried and picked over)
  • 1 pint heavy cream
  • 1/4 cup granulated sugar
  • 1 tsp lemon or vanilla extract
  • lemon wedges and fresh mint for garnishing

Instruction

  • Bake cake, cool and cube. Set aside. (See Lemon Pound Cake recipe and Million Dollar Pound Cake recipe.)
  • Using an electric mixer, whip together condensed milk, whole milk and lemon pudding mix until it begins to thicken, about 3-5 minutes. Chill for 5 minutes to set.
  • In a separate bowl, mix together pie filling with fresh berries until coated.
  • To assemble: Working in thirds, layer cake, pudding and blueberry mixture. (Reserve 1/4 cup lemon pudding and 1/4 cup blueberries for top, if finishing as pictured)
  • Using an electric mixer, whip together cream and lemon extract. Gradually add sugar, beating until stiff peaks form.
  • Frost top of trifle, then garnish with lemon wedges and fresh mint, if desired. Chill for 6 hours before serving.
  • Please note: Should you choose to go with a vanilla pound cake for this recipe, I highly recommend brushing the cubed cake with a simple lemon syrup for added flavor. Simple Lemon Syrup Recipe:1/2 cup water1 cup granulated sugar1/2 cup fresh lemon juice1 Tbsp lemon zest (optional)Directions:In a small saucepan, bring water and sugar to a boil, stirring until sugar has completely melted. Remove from heat, adding lemon juice and zest. Mix well, let cool. Store chilled.