Lemon Blueberry Trifle

photoYesterday I said that I was going to serve the Blackberry cake for dessert tonight, but I have to say that it was not what I thought it would be. It is like a banana loaf cake or spice cake loaf and that was so different than what I had pictured in my head. So this morning I got a lemon layer cake out of the freezer (see how useful those extra cake layers are when you need something at the last minute?), made some instant lemon pudding and wa la, decided to make individual trifles for dinner guests tonight.

4 pretty glasses with stems

1 can blueberry pie filling

1 small package lemon instant pudding

1 lemon cake layer (Or if you don’t have this, you could use crumbled up shortbread cookies)

1 cup of heavy whipping cream.

Make your instant pudding according to directions. Set aside.  Using a round biscuit cutter, cut the cake with the cutter that will allow you to place the cut cake inside the glass you are using. Divide the pudding between the 4 glasses. Place one of the cut cakes on top of the pudding. Put about 2 tables of the blueberry pie filling on top. Cover and refrigerate at least 4 hours. Mix the cup of  whipping cream with 2/3 cup powdered sugar or granulated sugar. The reason to use powdered sugar in place of granulated sugar is that the powdered sugar has corn starch in it which helps keep the cream “whipped” a little longer and you don’t have to be sure that all the granulated sugar is dissolved.  (I know some of you are better than I am at watching calories and will use Cool Whip and that is “cool”)

Before serving the trifle, top with about 2 tables whipped cream. Will post a picture of the trifle without the whipping cream as I don’t want to put it on until right before serving.

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