A layered trifle with Musselman’s Blueberry Pie Filling is a great centerpiece for any party table.
Preheat oven to 350°F.
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.
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.
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.
In a 3-quart trifle dish, layer the pudding, crumb mixture, about 1/2 can of Blueberry Pie Filling, cream cheese mixture and remaining pie filling. Sprinkle with remaining crumb mixture. Chill until ready to serve.
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