Step 1

Zest 1 of the fresh lemons (This should give you 1 tablespoon - this will go into the cream cheese)

Step 2

Add the softened cream cheese and powdered sugar to a medium size (2-3 quarts) mixing bowl. Use a handheld mixer on medium low speed to mix the cream cheese and powdered sugar until smooth, about 1 - 1 ½ minutes. Add the lemon zest and continue to mix just until well incorporated.

Step 3

In a separate mixing bowl, use either a handheld whisk, or a handheld mixer on low speed to mix the cold milk and instant pudding mix until the pudding begins to thicken up (the consistency should be that of yogurt)

Step 4

Once the pudding has reached the desired consistency, add half of the pudding to the cream cheese mixture. Use a handheld mixer on low speed to combine the pudding and cream cheese until smooth, then add the remaining pudding and continue mixing until smooth.

Step 5

In a trifle bowl (3.25 quart -or- 104 ounce) create a single layer of 1-inch cake cubes at the bottom. (Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle)

Step 6

Spoon ½ of the pudding mixture over the layer of angel food cake layer. Smooth the pudding with an offset spatula or silicone spatula.

Step 7

Evenly sprinkle 1 ¾ cups of the blueberries over the pudding layer.

Step 8

Repeat the layers - angel food cake, pudding and blueberries.

Step 9

Evenly spread the thawed whipped topping over the top berry layer. Cover and chill in the refrigerator for about 1 hour.

Step 10

Just before you are ready to serve, slice the remaining lemon either into quarters or into slices. Neatly arrange the sliced lemon in the center of the whipped topping. (You can arrange the lemon slices in a layered, rounded fan shape or a pinwheel shape. It is completely up to you)

Step 11

Arrange the remaining blueberries around the edge of the whipped topping and you can also scatter a few berries around the lemons. Keep refrigerated until you are ready to serve.