Blueberry Lemon Trifle Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cups (8 ounces) lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Lemon slices and fresh mint, optional
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.
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