Desserts (Blueberry-Lemon Trifle)

By chefbobby

Ingredients

• 3 cups fresh blueberries, divided
• 2 cans (15-3/4 ounces each) 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

Preparation

Step 1

1) Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.

2) In a 3-1/2-qt. 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.