This trifle couldn’t be easier – you can substitute fresh fruit tossed with a little sugar or liqueur if you prefer.
1 (8-ounce) package tofutti cream cheese
1 cup powdered sugar
1 teaspoon vanilla
2 cups pareve whip, beaten to stiff peaks
2 packages lady fingers
1 (21-ounce) can blueberry pie filling
Cream together tofutti cream cheese, powdered sugar and vanilla. Gently fold into whip. Line a trifle bowl with lady fingers. Spread with ¼ of whip mixture. Add another layer of lady fingers and another layer of whip. Spread half of pie filling over this. Repeat. Chill completely before serving and keep stored in the refrigerator.
If you’re a trifle fan, you might also like this strawberry shortcake  version.