Blueberry Lemon Trifle

Photo by Sheryl F.

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups fresh blueberries, divided

  • 2

    cans (15 3/4 ounces each) lemon pie filling

  • 3

    cartons (6 ounces each) lemon yogurt

  • 1

    prepared angel food cake, cut into 1 inch cubes

  • 1

    carton (8 ounces) Cool Whip, thawed

  • Lemon slices and fresh mint, optional

Directions

Set aside 1/4 cup of fresh blueberries for garnish. In a bowl, combine pie filling and yogurt. In a 3-1/2 quart serving bowl or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layer twice more. Top with Cool Whip. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries, and lemon and mint if desired.

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