Blueberry Angel Cheesecake Trifle

Did you know…

…the annual harvest of North American blueberries would cover a four lane highway from Chicago to New York if spread out in a single layer?

…America’s favorite muffin is the blueberry muffin?

…a blueberry extract diet improves balance, coordination, and short-term memory in aging rats?

Since July is national blueberry month, I felt the need to share these boring facts with you as well as share this super yum blueberry recipe with you.

So I’m sure you’ve tried the usual blueberry recipes: muffin, pie, crisp and crumble.

I’m not dissing those recipes. I’m in love with all of them so keep ‘em up!

In fact, I have a hankering for a fresh blueberry muffin right this second. If only bakeries delivered 24/7 to fulfill 1 a.m. cravings.

Ok, so back to the dessert recipe I’m about to share…

So remember when I told you I loved trifle? Well, those feelings haven’t changed. I’m still in love with trifle, and I’m pretty sure the feelings are mutual.

So this summer, this will be the recipe to choose when you’re in a bind to make a dessert in 20 minutes (not counting grocery shopping time). Actually, it would take 25 minutes counting shopping time (but that’s not including driving time to the grocery store and back). So it would take 35 minutes in total if you live as close to the store as I do (oops, forgot that the trifle needs to be refrigerated for 2 hours before serving).

Anyway…

Behold the Blueberry Angel Cheesecake Trifle!

It’s not you’re average blueberry recipe but it’s not so foreign that it will scare people from trying it. It’s easy, it’s safe, and most important it’s yummy-ful.

Blueberry Angel Cheesecake Trifle

  • 1 angel food cake
  • 2 (8 oz.) pkg. cream cheese
  • 1 small can evaporated milk
  • 1 can blueberry pie filling
  • 1 can walnuts, chopped
  • 1 cup sugar
  • 2 cups whipping cream, whipped
  • 1 cup blueberries

Directions:

  1. Break cake into bite size pieces.
  2. Whip together the cream cheese, milk and sugar.
  3. Layer in trifle bowl as follows: cake, cream cheese mixture, walnuts, blueberry pie filling, and whipped cream.
  4. Repeat, then top with blueberries
  5. Chill for at least 2 hours.

If you’re up to your nostrils with blueberries at home, I suggest decreasing the blueberry pie filling amount and just mixing some fresh blueberries with the pie filling you plan on using.

 

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