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Blueberry Angel Trifle

Teresa Ambra
You'll be swooning over this magnificent Blueberry Angel Trifle! This incredibly easy 5-ingredient recipe is rich, decadent and heavenly and so easy to prepare for company or holiday dinners. Whether you layer it simply in a 9x13" glass baking dish or use a trifle dish or parfait dishes, this dessert always pleases. If blueberry desserts are your comfort food of choice, this one will rock your world!
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Prep Time 20 minutes
Total Time 20 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 15
Calories 336 kcal

Equipment

  • 1 large trifle dish or a 9x13" glass baking dish or 15-16 parfait dishes
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 sharp knife
  • 1 cutting board
  • 1 colander to wash blueberries, if using
  • 1 electric mixer
  • measuring cups

Ingredients
  

  • 8 oz. pkg. cream cheese softened
  • 1 cup confectioners' sugar
  • 16 oz. ctn. Cool Whip thawed (see note below)
  • 16 oz. Angel Food Cake
  • 42 oz. can blueberry pie filling (two 21-ounce cans)
  • fresh blueberries optional

Instructions
 

FOR A 9X13" BAKING DISH:

  • Cut Angel Food Cake in half horizontally; then cut each layer in half until you have 1 to 1 1/2 inch-wide sections.
  • Cut each section into one-inch cubes; set aside.
  • In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth.
  • Add 8-ounces of Cool Whip and beat again.
  • Stir in Angel Food Cake cubes.
  • Spread mixture evenly into an ungreased 9x13” glass baking dish.
  • Top with both cans of blueberry pie filling.
  • Spread additional Cool Whip on top of the blueberry pie filling leaving a two-to-three-inch border around the outside of the dish.
  • If desired, sprinkle some fresh blueberries over top.
  • Cover and refrigerate at least two hours before cutting into squares. 

FOR A TRIFLE DISH:

  • Cut Angel Food Cake in half horizontally; then cut each layer in half until you have 1 to 1 1/2 inch-wide sections.
  • Cut each section into one-inch cubes; set aside.
  • In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth.
  • Add 8-ounces of Cool Whip and beat again.
  • Stir in Angel Food Cake cubes.
  • Spread half of the angel food cake mixture into a trifle dish.
  • Spoon one can of blueberry pie filling over top.
  • Spread remaining angel food cake mixture on top of the blueberry pie filling.
  • Top with remaining can of blueberry pie filling.
  • Spoon remaining whipped topping in center of the trifle dish leaving at least a two-inch border around the outside edge.
  • Sprinkle with blueberries and raspberries, if desired.
  • Refrigerate until ready to serve.

Notes

NOTE: You will not need a full 8-oz. remaining in the container for the final topping. I used between 12 and 14 ounces.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 336kcalCarbohydrates: 69gProtein: 5gFat: 4gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 2mgSodium: 292mgPotassium: 205mgFiber: 2gSugar: 55gVitamin A: 48IUVitamin C: 1mgCalcium: 121mgIron: 1mg
Keyword 5-ingredient recipe, Angel Food Cake, blueberries, blueberry dessert, Trifle Dessert
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