Blueberry Lemon Trifle
Recipe information
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Cooking:
15 min.
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Servings per container:
1
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Source:
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Ingredients for - Blueberry Lemon Trifle

1. 3 cups fresh blueberries, divided -
2. 2 cans (15-3/4 ounces each) lemon pie filling -
3. 2 cups lemon yogurt -
4. 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes -
5. 1 carton (8 ounces) frozen whipped topping, thawed -
6. Optional: Lemon slices and fresh mint -

How to cook deliciously - Blueberry Lemon Trifle

1. Stage

Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.

2. Stage

In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

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