Blueberry Trifle

Blueberry Filling Ingredients:

• 1-1/2 cups of Klaassen Farms Frozen Blueberries
• 2 tablespoons granulated sugar
• 1/4 cup water
• 2 tablespoons cornstarch
• Fresh lemon, squeeze about 1 teaspoon

Angel Food Cake & Cream Filling Ingredients:

• Use cooled and cubed angel food cake (grab your favorite angel food cake mix)
• 2 cups of light cream cheese, softened to room temperature
• 1/4 cup half-and-half milk
• 1/4 cup icing sugar

Whip Cream Ingredients:

• 2 cups heavy cream
• 2 tablespoons icing sugar

Instructions:

1. For the blueberry filling, in a medium pot, combine blueberries, sugar, cornstarch, water and lemon juice. Bring mixture to a simmer and cook until thickened for 5-8 minutes, whisking often. Remove from heat and allow to cool to room temperature and set aside.
2. Mix cream cheese, half-and-half and sugar until smooth in a large bowl until smooth and creamy. Add angel food cake cubes into mix and ensure they are coated with a layer of cream mix. These can dry out so be sure to assemble the same day that you intend to serve them
3. On medium to high beat heavy cream and icing sugar until stiff peaks form.
4. Grab your favorite trifle or dessert dishes to assemble the trifle layers (check out Yes Chef in Abbotsford if you are looking for beautiful kitchen ware).
5. Start with a layer of blueberries, then add a layer of angel food cake (coated with cream mix) and finally a layer of whipping cream
6. Repeat the layers, cover and refrigerate for 2 hours or up to 24 hours
7. Serve Chilled.