Easy Lemon Blueberry Trifle (video)

🛒 Ingredients (Check Off As You Measure)

• 1 (3.4 oz) package instant lemon pudding mix
• 2 cups cold whole milk
• 1 (8 oz) container frozen whipped topping, thawed, plus more for garnish
• 1 (10.75 oz) store-bought pound cake, cut into 1-inch cubes
• 2 cups fresh blueberries, divided
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup granulated sugar
• Fresh mint leaves for garnish (optional)

🍳 Step-by-Step Instructions

1. In a large bowl, whisk the lemon pudding mix with cold milk for about 2 minutes until thick. Gently fold in the thawed whipped topping until smooth.
2. In a small bowl, toss 1 1/2 cups blueberries with lemon zest, lemon juice, and sugar. Let sit for 5 minutes to release their juices.
3. In a glass trifle dish or individual cups, layer half of the pound cake cubes, then half of the blueberry mixture (including juices), then half of the lemon pudding. Repeat layers once more.
4. Cover and refrigerate for at least 2 hours, or up to overnight, so the cake soaks up the flavors.
5. Before serving, top with the remaining 1/2 cup blueberries and a dollop of whipped topping. Garnish with mint if desired.