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Blueberry Bliss-Filled Lemon Layers

A layered trifle with Musselman’s Blueberry Pie Filling is a great centerpiece for any party table.

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  • 2 cups flour
  • 1 cup pecans, chopped
  • 1 cup butter, melted
  • 1 3.5-ounce package lemon instant pudding mix
  • 2 cups milk
  • 1 teaspoon lemon peel, finely shredded
  • 1 Tablespoon lemon juice
  • 1 8-ounce package cream cheese, softened
  • 2 cups powdered sugar
  • 1 8-ounce container frozen whipped dessert topping, thawed
  • 1 21-ounce can MUSSELMAN’S® Blueberry Pie Filling


  1. Step 1
    Preheat oven to 350°F.

  2. Step 2
    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.

  3. Step 3
    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. 

  4. Step 4
    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.

  5. Step 5
    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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