Blueberry Lemon Trifle
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."
SERVINGS
|
12-14
|
CATEGORY
|
Dessert
|
METHOD
|
Chill
|
PREP |
15 min. |
TOTAL
|
15 min.
|
INGREDIENTS
- 3 cups fresh blueberries, divided
- 2 cans (15-3/4 ounces each) lemon pie filling
- 2 cartons (8 ounces each) lemon yogurt
- 1 prepared angel food cake (8 inches), cut into 1-inch cubes
- 1 carton (8 ounces) frozen whipped topping, thawed
- Lemon slices and fresh mint, optional
DIRECTIONS
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. Yield: 12-14 servings.