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.

Yield

12 to 14 servings

Ingredients

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

Directions

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

Storage

Store in refrigerator.

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