Serves 10-12. This is an easy and delicious blueberry trifle recipe Cherie Chassaignac shared with me. I have to admit, the blueberries in mine look skimpy because I ran out of berries when I got to this recipe. She always had generous layers of blueberries in hers because her husband’s family had a blueberry farm.
1 (8-ounce) container of cream cheese or whipped cream cheese
½ cup powdered sugar
1 (14-ounce) can sweetened condensed milk
1 (3.4-ounce) Jell-O brand vanilla pudding prepared–use only 1 cup in the recipe
1 pint whipping cream, whipped and divided
1 angel food cake (torn or cut into bite-size pieces)
1 quart fresh blueberries, rinsed and dried, divided
1/3 cup toasted chopped pecans (optional for topping)
1. In medium bowl, using a whisk, beat cream cheese and sugar together.
2. Add condensed milk and 1 cup of the prepared pudding; whisking well.
3. Gently fold in half of the whipped cream.
4. Layer in a trifle bowl: Cake, cream cheese mixture, 3 cups blueberries, remainder of whipped cream and remaining 1 cup fresh blueberries. Top with toasted pecans if desired.