Lemon Cream Cheese Pudding Trifle
Last weekend, my grandmother handed me her worn recipe box – the one she’s had since 1962. Inside, I found this gem of a trifle recipe that she used to make for garden parties.
I’ve tweaked it slightly (sorry, Grandma!) by adding cream cheese to the lemon pudding layer, and honestly? It’s become my go-to dessert for spring gatherings.
The bright citrus flavor and cloud-like layers of cream make it impossible not to go back for seconds.
Why You’ll Love This Recipe
This trifle is the perfect balance of tart and sweet, with layers that work together beautifully.
The lemon cream cheese pudding has just enough tang to cut through the richness of the whipped cream, while the sponge cake soaks up all those amazing flavors.
It’s also a great make-ahead dessert – in fact, it gets better after sitting in the fridge for a few hours.
Ingredients You’ll Need
For the Lemon Cream Cheese Pudding:
- 2 (3.4 oz) packages instant lemon pudding mix
- 3 cups cold whole milk
- 16 oz cream cheese, softened
- Zest of 2 lemons
For the Whipped Cream:
- 3 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Additional Components:
- 1 store-bought sponge cake, cut into 1-inch cubes
- Extra lemon zest for garnish
- Fresh berries for garnish (optional)
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How to Make Lemon Cream Cheese Pudding Trifle
- Start with the lemon cream cheese pudding layer. In a large bowl, beat the softened cream cheese until smooth. Gradually add the cold milk, beating until well combined. Add the lemon pudding mix and beat for 2 minutes until thickened. Fold in the lemon zest. Refrigerate for 10 minutes.
- Make the whipped cream. In a clean bowl, combine heavy cream, powdered sugar, and vanilla. Beat with an electric mixer until stiff peaks form. Don’t overbeat or you’ll make butter!
- Assembly time! In a clear trifle dish or large glass bowl, layer:
- One-third of the sponge cake cubes
- One-third of the lemon cream cheese pudding
- One-third of the whipped cream
- Repeat these layers twice more
Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Before serving, garnish with additional lemon zest and fresh berries if desired.
Notes
- If you’re short on time, you can use store-bought whipped topping instead of making your own whipped cream
This trifle will keep in the refrigerator for up to 3 days, though the texture is best within the first 48 hours.
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Lemon Cream Cheese Pudding Trifle
This luscious lemon cream cheese pudding trifle is a dreamy no-bake dessert featuring layers of soft sponge cake, tangy lemon pudding, and fluffy homemade whipped cream. With a bright citrus flavor and a melt-in-your-mouth texture, it’s the perfect refreshing treat for warm-weather gatherings!
- Total Time: 0 hours
- Yield: 10-12 servings
Ingredients
- 2 (3.4 oz) packages instant lemon pudding mix
- 3 cups cold whole milk
- 16 oz cream cheese, softened
- Zest of 2 lemons
- 3 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 store-bought sponge cake, cut into 1-inch cubes
- Extra lemon zest for garnish
- Fresh berries for garnish (optional)
Instructions
- Start with the lemon cream cheese pudding layer. In a large bowl, beat the softened cream cheese until smooth. Gradually add the cold milk, beating until well combined. Add the lemon pudding mix and beat for 2 minutes until thickened. Fold in the lemon zest. Refrigerate for 10 minutes.
- Make the whipped cream. In a clean bowl, combine heavy cream, powdered sugar, and vanilla. Beat with an electric mixer until stiff peaks form. Don’t overbeat or you’ll make butter!
- Assembly time! In a clear trifle dish or large glass bowl, layer:
- One-third of the sponge cake cubes
- One-third of the lemon cream cheese pudding
- One-third of the whipped cream
- Repeat these layers twice more
Notes
- If you’re short on time, you can use store-bought whipped topping instead of making your own whipped cream
This trifle will keep in the refrigerator for up to 3 days, though the texture is best within the first 48 hours.
- Prep Time: 30 minutes
