Blueberry Lemon Trifle

“This is every bit as delicious as it looks! This is beautiful for any occasion, whether it be a fabulous brunch, or a get-together or even for a special dinner for the family.The chilling time is not counted in the times. It should be well-chilled before serving. Keep in the fridge in-between servings.”
READY IN:
15mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

  • 3 cups fresh blueberries, divided
  • 2 (15 3/4 ounce) cans lemon pie filling
  • 2 cups lemon yogurt
  • 1 prepared angel food cake, cut into 1-inch cubes (8 to 10 ounces)
  • 1 (8 ounce) carton frozen whipped topping, thawed
  • lemon slices and of fresh mint (optional)

Directions

  1. Set aside 1/4 cup blueberries for garnish.
  2. In a large bowl, combine pie filling and yogurt.
  3. 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.
  4. Garnish with reserved blueberries, and lemon and mint if desired.

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