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A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. "Don't worry about heating up the oven," says Ellen Peden of Houston, Texas. "This doesn't require baking."
This recipe is:
Quick
Originally published as Blueberry Lemon Trifle in Quick Cooking July/August 2000, p36
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Reviewed on Jan. 12, 2012 by beakiebean
Fabulous-this is such a quick recipe and it's so yummy and pretty. Everywhere I take it people rave over it. I often use frozen blueberries for trifle and fresh for the garnish on top when fresh blueberries aren't on sale.
Reviewed on Aug. 23, 2011 by MarthasKitchen
This is a wonderful summer recipe. I did use real whipping cream with confectioners' sugar instead of CoolWhip. Also, for the lemon yogurt, I used 2 1/2 (6 ounce) cartons of lemon yogurt. I think the recipe should have said 2 cartons (8 ounces each) lemon yogurt, but you can't buy 8 ounce yogurt cartons anymore. At least not in MN.
Reviewed on Aug. 07, 2011 by Miss Mormor
It looks great! Is the lemon yogurt two 8 ounce cups (16 oz total) or is it a total of 8 ounces?
Reviewed on Jul. 06, 2010 by skymom747
This is so easy, and so delicious! It has been a favorite of ours for many years! I always return home with an empty bowl!!
Reviewed on Jun. 20, 2010 by Betty Ripley
This is the best ever and easiest summer dessert!!! It is refreshing and light, and everyone always asks for the recipe. it's pretty, too.
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