Blueberry Lemon Trifle

Name: Blueberry Lemon Trifle
Ingredients: 3 cups fresh blueberries, divided; 2 (15 3/4 ounce) 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)

7 ingredients

3 steps

Ingredients

3 cups fresh blueberries, divided
2 (15 3/4 ounce) 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.