Blueberry Lemon Trifle
photo by Bonnie G #2
- Ready In:
- 2hrs 10mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 709.77 ml fresh blueberries, divided
- 2 (893.00 g) can lemon pie filling
- 2 (453.59 g) carton lemon yogurt
- 1 prepared angel food cake, cut into 1-inch cubes
- 226.79 g carton frozen whipped topping, thawed (I make my own)
- lemon slice (optional)
- of fresh mint (optional)
directions
- Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
- In a 3-1/2 quart serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover a refrigerate for at least 2 hours.
- Garnish with reserved blueberries, lemon slices and mint leaves.
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RECIPE SUBMITTED BY
I'm married to the love of my life and my high school sweetheart. (Corny, but true..)We have 4 children and everyday is an adventure, for sure. My love for cooking came from my childhood. My grandma made the best huge southern meals without any recipes at all, most of her ingredients coming from her garden. I loved watching her cook. Organic foods are a must and I try to add them to whatever I make for my family. I enjoy going to our local farmers market and making something out of what I've found that day. I love to travel with my family, especially to the ocean. We hope to live by the coast someday....