Blueberry Lemon Trifle

By á-44409

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

Preparation

Step 1

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.