Lemon Blueberry Trifle
Lemon yogurt and pie filling along with fresh blueberries make this a cool, light dessert. The colors look pretty together and taste even better! (chill time not included)
Steps
Measure 1 / 4 cup of blueberries and set aside for topping.
In a large bowl , combine yogurt and pie filling until well blended.
In a 3 1 / 2 to 4 quart bowl or trifle dish , layer one third of the cake cubes , then the lemon mixture and finally the blueberries.
Repeat layers 2 more times.
Top with whipped topping.
Cover and refrigerate 2 hours or overnight.
Before serving , garnish top with reserved blueberries and a few lemon slices if desired.
Ingredients
fresh blueberries, lemon flavor instant pudding and pie filling, lemon yogurt, angel food cake, frozen whipped topping, lemon slice