Blueberry Lemon Trifle
Prep time:
Total time:
Serves: 16 servings
If made correctly, this dessert should look as good as it tastes! [br][br][cap id=”attachment_9415″ align=”alignleft” width=”150″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/exps12386_MTC153706C03_03_4b-150×150.jpg” width=”150″ height=”150″ class=” size-thumbnail” title=”exps12386_MTC153706C03_03_4b”][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
- 3 cups fresh blueberries
- 2 cans (15-3/4 oz. each) lemon pie filling
- 2 cups (8 oz.) lemon yogurt
- 1 prepared angel food cake (8 to 10 oz.), cut into 1-inch cubes
- 1 carton (8 oz.) whipped topping
- Lemon slices and fresh mint
Instructions
- Set aside 1/4 cup blueberries for garnish.
- In a large bowl, combine pie filling and yogurt.
- 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.
