Lemon Berry Trifle
I needed to make a dessert last minute for a party, went through my cupboards, and found instant lemon pudding mix, so I came up with this lemon blueberry trifle recipe. It was so tasty and delicious.
heavy whipping cream
2
cups
milk
2
cups
instant lemon pudding mix
2
(3.4 ounce) packages
lemon juice
2
tablespoons
heavy whipping cream
2
cups
confectioners' sugar
¾
cup
vanilla extract
1
dash
angel food cake, cubed
1
(9 inch)
sliced fresh strawberries
3
cups
fresh blueberries
2
cups
 Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
  Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, beating until stiff peaks form. Lift your beater or whisk straight up: the whipped cream should form sharp peaks.
  Layer 1/2 of the angel food cake in a trifle bowl. Top with 1/2 of the lemon pudding mixture, 1/2 of the strawberries, and 1/2 of the blueberries. Spread 1/2 of the whipped cream over berries. Repeat layers. Cover and refrigerate until ready to serve.
