Using an electric mixer, whip together condensed milk, whole milk and lemon pudding mix until it begins to thicken, about 3-5 minutes. Chill for 5 minutes to set.
In a separate bowl, mix together pie filling with fresh berries until coated.
To assemble: Working in thirds, layer cake, pudding and blueberry mixture. (Reserve ¼ cup lemon pudding and ¼ cup blueberries for top, if finishing as pictured)
Using an electric mixer, whip together cream and lemon extract. Gradually add sugar, beating until stiff peaks form.
Frost top of trifle, then garnish with lemon wedges and fresh mint, if desired. Chill for 6 hours before serving.
Please note: Should you choose to go with a vanilla pound cake for this recipe, I highly recommend brushing the cubed cake with a simple lemon syrup for added flavor. Simple Lemon Syrup Recipe:½ cup water1 cup granulated sugar½ cup fresh lemon juice1 tablespoon lemon zest (optional)Directions:In a small saucepan, bring water and sugar to a boil, stirring until sugar has completely melted. Remove from heat, adding lemon juice and zest. Mix well, let cool. Store chilled.
To expedite, you may use a cake from the grocery store bakery or a frozen cake that you enjoy.
You may also opt to use a lemon cake mix prepared per the package directions for the cake layers.
To lighten up the calories you may opt to use fat free sweetened condensed milk, low sugar pudding, skim or low fat milk and light whipped topping in place of heavy cream.