“Just mix together lemon pie filling and yogurt ewith a garnish of blueberies and you get one of the greatest dessert - easy and quick -”
READY IN:
20mins
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 (8-inch)
  • 1 (8 ounce) carton 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 three-and-a-half quart serving or trifle bowl, layer a third of the cake cubes, lemon mixture, and blueberries. Repeat layers twice. Top with whipped cream.
  4. Cover and refrigerate for at least two hours. Garnish with reserved blueberries, lemon slices and mint, if desired.

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