Blueberry Bliss-Filled Lemon Layers

Blueberry Bliss-Filled Lemon Layers

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"Layers of crunchy pecan crust are alternated with lemon pudding and a mixture of cream cheese and blueberry filling. This unique twist on a traditional trifle is a simple but elegant dessert."
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servings 883 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 883 kcal
  • 44%
  • Fat:
  • 51.8 g
  • 80%
  • Carbs:
  • 98.4g
  • 32%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 350 degrees F.
  2. In a medium bowl combine flour, pecans, and melted butter; spread evenly in a 3-quart rectangular baking pan. Bake 20 minutes; cool on wire rack 10 minutes. Break apart with a fork, reserving about 1/4 cup.
  3. Meanwhile in a medium mixing bowl, combine pudding mix and milk. Whisk 2 minutes to blend. Stir in lemon peel and lemon juice. Set aside.
  4. In a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Gradually beat in powdered sugar. Fold in dessert topping.
  5. In a 3 quart trifle dish, layer the pudding, crumb mixture, about 1/2 can of LUCKY LEAF Premium Blueberry Pie Filling, cream cheese mixture and remaining pie filling. Sprinkle with remaining crumb mixture.
  6. Chill until ready to serve.



This recipe looked delicious, but it disappointed. The cake is dense and kind of dry, and the cream cheese frosting just did not go well with the cake at all. I split the batter into two pans. I...