Blueberry Cheesecake Trifle

I have seen lots of recipes for trifles and always wanted to make one so I decided to give it a try. Most recipes I found said to let it sit for 4-6 hours or longer. Well… I of course had to look at that gorgeous bowl of blueberry cheesecake heaven  sitting in my fridge and after about an hour I couldn’t take it anymore, so we dug into it. I could tell immediately why you are supposed to wait. It was good but needed to be colder. So the next morning we dug into it again and the say “good things come to those who wait” is so true! It was delicious. I do wish I had some granola to top it with but it made so much I am sure I will have time to pick some up and add it to it before it is all gone…hopefully 😉 The great thing about this is it is not a really sweet dessert. It has a sweetness to it but it is not overly sweet like most desserts.

1   baked angel food cake ( cut into bite size chunks) – this was the first Angel Food cake I had ever baked and it was the easiest cake I have ever made. I see a lot more of these cakes in my future! You can use a store-bought cake if you want to make it even easier.

3   8 oz. packages of cream cheese (softened)

1/2 cup of vanilla yogurt

2   16 oz. container of cool whip

1   3 oz.package of cheesecake flavored pudding

2 cups of milk ( to make the cheesecake pudding with)

2   21 oz. cans of blueberry pie filling

First cut the angel food cake into bite size pieces and set it aside.

Next prepare your cheesecake flavored pudding by the instructions on the box and set aside.

In a large mixing bowl add all of the wet ingredients (only one container of the cool whip, the other container is for topping) do not put the pie filling in either. It is for layering.

Next blend all of the wet ingredients until they get nice and fluffy.

Then put half of the creamy mixture into a trifle bowl or very deep glass container.

Layer it next with half the angel food cake. Then gently push the cake down so that you have room for the rest of the layers.

Put a whole can of blueberry pie filling on as the next layer.

Repeat the next layer with the mixture and then the cake. Then the last can of pie filling.

Carefully top with the last container of cool whip.

Place into the refrigerator 5-6 hours or overnight.

I think this will be great topped with granola. Also for the Fourth of July I plan to make this and use cherry and blueberry pie filling and then I will top it with fresh blueberries and cherries.