In a large mixing bowl, combine the softened cream cheese and lemon pudding mix, whisking together until smooth and well combined—this ensures the pudding powder dissolves evenly without lumps. Gradually whisk in the milk until the mixture reaches a smooth, pourable consistency. Gently fold in the 2 cups of whipped topping and vanilla extract using a spatula, being careful not to deflate the whipped topping. The mixture should be light, creamy, and ready to layer. I like to make this mixture first so it has a few minutes to set slightly while I prepare the other components.

Tear the angel food cakes into roughly 1-inch pieces and set aside in a bowl. Zest the lemons into a small bowl and juice them into another small container—the zest will add bright, concentrated flavor to the trifle and garnish beautifully on top. Roughly chop the mint leaves for garnish. Having all these components prepped and ready makes the layering process quick and clean.

Choose a large trifle bowl or clear serving bowl (8-10 cup capacity works well). Start by creating the first layer: spread about 1 cup of the lemon pudding cream mixture from Step 1 on the bottom of the bowl. Top with a layer of torn cake pieces (roughly 1/3 of the cake), then add about 1.5 cups of blueberries. Repeat this layering sequence two more times, alternating pudding, cake, and berries, ending with a layer of berries. I like to angle the bowl slightly as I layer to get nice visibility of the stripes through the glass—it makes for a beautiful presentation.

Crown the trifle with the remaining 2 cups of whipped topping, spreading it evenly across the top layer. Sprinkle the lemon zest from Step 2 generously over the whipped topping for a bright pop of color and intense lemon flavor. Scatter the chopped fresh mint leaves over the top, and drizzle a little fresh lemon juice across the whipped topping if desired for an extra touch of brightness. Refrigerate until serving—the trifle can be made up to 4 hours ahead.