Blueberry Lemon Trifle
Ready In: 20 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 (8-inch)
- 1 (8 ounce) carton whipped topping, thawed
- lemon slices and of fresh mint (optional)
Directions
- Set aside 1/4 cup blueberries for garnish.
- In a large bowl, combine pie filling and yogurt.
- In a three-and-a-half quart serving or trifle bowl, layer a third of the cake cubes, lemon mixture, and blueberries. Repeat layers twice. Top with whipped cream.
- Cover and refrigerate for at least two hours. Garnish with reserved blueberries, lemon slices and mint, if desired.
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