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Blueberry Lemon Trifle

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“I love blueberry and lemon together! This is so simple and very pretty. It's a little different than the other recipes posted as it uses lemon pie filling instead of pudding. From Taste of Home. Prep time includes refrigeration.”
READY IN:
2hrs 10mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

  • 3 cups fresh blueberries, divided
  • 2 (15 3/4 ounce) cans lemon pie filling
  • 2 (8 ounce) cartons lemon yogurt
  • 1 prepared angel food cake, cut into 1-inch cubes
  • 1 (8 ounce) carton frozen whipped topping, thawed (I make my own)
  • lemon slice (optional)
  • of fresh mint (optional)

Directions

  1. Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
  2. 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 a refrigerate for at least 2 hours.
  3. Garnish with reserved blueberries, lemon slices and mint leaves.

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