Blueberry and Lemon Mini Trifles (No bake, in jars!) (Edit recipe)

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Easter basket dessert idea! I'm a sucker for mini desserts, especially when they're no-bake! My blueberry and lemon trifles are super easy to make. Desserts in jars are also perfect for sharing.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

6

Serves: 6

Ingredients

1 cup Blueberry Pie Filling, (I used E.D. Smith brand)
1 cup Lemon Pie Filling, (I used E.D. Smith brand)
1 cup Heavy Whipping Cream
2 Tbsp Granulated White Sugar
1 cup Milk
12 pieces Ladyfingers

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, combine your heavy whipping cream and sugar with an electric mixer until stiff peaks form
Using a can opener, open up both cans of blueberry pie and lemon pie filling, set aside
Pour your milk into a small bowl for dunking, and set aside
Break your ladyfinger cookies into halves and set them in a separate bowl. Set aside
In a medium-sized bowl, reserve half of your lemon pie filling along with half of the whipped cream
With a spatula, fold both mixtures together
Open all of your jars and begin to assemble your layers; blueberry pie filling, cookies, lemon pie filling, cookies, and finally, lemon whipped cream mixture
Garnish using lemon slices cut into halves or fourths, along with some lemon zest and extra blueberry filling for topping
Refrigerate overnight and enjoy the following day!

Notes

These desserts last for awhile in the fridge because they're sealed air tight! Enjoy for the week or maybe even longer.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	267
Fat:	15 g
Carbohydrates:	32 g
Protein:	4 g
Cholesterol:	59 g
Sodium:	99 mg
Fiber:	1 g
Sugars:	27 g
Sugar Alcohol:	0 g
Calculated per serving.