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Total Time
20mins
Prep 20 mins
Cook 0 mins

Lemon yogurt and pie filling along with fresh blueberries make this a cool, light dessert. The colors look pretty together and taste even better! (Chill time not included)

Ingredients Nutrition

Directions

  1. Measure 1/4 cup of blueberries and set aside for topping.
  2. In a large bowl, combine yogurt and pie filling until well blended.
  3. In a 3 1/2 to 4 quart bowl or trifle dish, layer one third of the cake cubes, then the lemon mixture and finally the blueberries.
  4. Repeat layers 2 more times.
  5. Top with whipped topping.
  6. Cover and refrigerate 2 hours or overnight.
  7. Before serving, garnish top with reserved blueberries and a few lemon slices if desired.
Most Helpful

5 5

I made this trifle for a 4th of July gathering and it was a huge hit! I put the blueberries in a star shape on the top with thin slices of lemon around it for garnish and a cherry at the point of each star. We were at the home of restaurant owners and they were commenting on what a lovely presentation it was. It was delicious and I was told not to come to the party next summer without it!! Really easy to make and people think that you went to so much trouble.

3 5

Nice combo of flavors. Used frozen blueberries.