Ingredients
Scale
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)
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
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.
- Prep Time: 30 minutes