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

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.
15 minutes
Difficulty:
Easy
Show nutritional information
This 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.

Serves: 6

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Ingredients

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
  1. In a large bowl, combine your heavy whipping cream and sugar with an electric mixer until stiff peaks form
  2. Using a can opener, open up both cans of blueberry pie and lemon pie filling, set aside
  3. Pour your milk into a small bowl for dunking, and set aside
  4. Break your ladyfinger cookies into halves and set them in a separate bowl. Set aside
  5. In a medium-sized bowl, reserve half of your lemon pie filling along with half of the whipped cream
  6. With a spatula, fold both mixtures together
  7. 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
  8. Garnish using lemon slices cut into halves or fourths, along with some lemon zest and extra blueberry filling for topping
  9. 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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