Blueberry Lemon Trifle

I love blueberry and lemon together! This is so simple and very pretty. It's a little different than the other recipes posted as it uses lemon pie filling instead of pudding. From Taste of Home. Prep time includes refrigeration.

• Ready In: 2 hrs 10 mins
• Serves: 12-14

Ingredients

• 3  cups fresh blueberries, divided
• 2 (15 3/4ounce) cans  lemon pie filling
• 2 (8 ounce) cartons lemon yogurt
• 1  prepared  angel food cake, cut into 1-inch cubes
• 1 (8 ounce) carton  frozen whipped topping, thawed (I make my own)
•  lemon slice (optional)
•  of fresh mint (optional)

Directions

1. Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
2. 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.
3. Garnish with reserved blueberries, lemon slices and mint leaves.