Blueberry Lemon Trifle

A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven. This doesn't require baking.


12 to 14 servings


3 cups fresh blueberries, divided
2 (15.75 ounce) cans lemon pie filling
2 cups (8 ounces) lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
lemon slices and fresh mint, optional


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 and refrigerate for at least 2 hours. Garnish with reserved blueberries, and lemon and mint if desired.

Estimated Time

Preparation Time: 15 minutes + chilling


Store in refrigerator.

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