Ingredients:
🧁 For the Cake Base (2 options):
Option 1: Homemade Vanilla Cake
- 1 box white or yellow cake mix (plus ingredients listed on box)
Option 2: Ladyfingers or Pound Cake
- 1 (10 oz) pound cake, sliced, or 2 packages ladyfingers
💜 For the Blueberry Fluff Filling:
- 1 can (21 oz) blueberry pie filling
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) Cool Whip, thawed (or 3 cups homemade whipped cream)
- 1 tsp vanilla extract
- Optional: 1 cup mini marshmallows or ½ cup crushed pineapple, drained
🍰 Optional Toppings:
- Extra whipped topping
- Fresh blueberries
- Graham cracker crumbs, crushed vanilla wafers, or toasted coconut
👩🍳 Instructions:
1. Prepare the Cake Base
- If using cake mix, bake it in a 9×13-inch pan according to box directions. Let it cool completely, then cube or slice.
- If using pound cake or ladyfingers, slice them into thin pieces to layer.
2. Make the Blueberry Fluff
- In a large mixing bowl, beat cream cheese until smooth.
- Add sweetened condensed milk and vanilla extract, and mix until fully combined.
- Fold in the Cool Whip (or homemade whipped cream) until fluffy.
- Gently stir in the blueberry pie filling. Swirl it through — don’t overmix.
- If using, fold in mini marshmallows or pineapple for extra texture.
3. Assemble the Cake
- In a 9×13-inch baking dish or trifle bowl, layer:
- Half the cake cubes/slices
- Half the blueberry fluff
- Repeat layers
4. Chill
- Cover and refrigerate for at least 4 hours (overnight is best!) to set and allow flavors to mingle.
5. Serve & Garnish
- Before serving, top with extra whipped cream, fresh blueberries, and/or crushed cookies for a crunchy finish!
