Blueberry and Lemon Mini Trifles (No bake, in jars!)
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.
Ingredients
- 1 cup1 cup1 cup Lemon Pie Filling, (I used E.D. Smith brand)
- 1 cup1 cup1 cup Heavy Cream (Whipping Cream)
- 2 Tbsp2 Tbsp2 Tbsp Granulated White Sugar
- 1 cup1 cup1 cup Milk
- 12 pieces12 pieces12 pieces Ladyfingers
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Process
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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My Notes:
About This Recipe
Show nutritional information
Cakes Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 221 |
Fat: | 15 g |
Carbohydrates: | 20 g |
Protein: | 4 g |
Cholesterol: | 59 g |
Sodium: | 93 mg |
Fiber: | 0 g |
Sugars: | 17 g |
Calculated per serving. |
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