- 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
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Blueberry Lemon Trifle
Sort By :
"This was delicious and easy to make!!!"
"I first made this for my mother-in-love, who needed a dessert for a tea party. It was quick and ever so delicious! It is now a family favorite!!"
"This was fantastic! I made 3 modifications to the recipe. First, I used the entire contents of 3 6oz cartons of lemon yogurt (this made for a couple oz. more that what the recipe called for). I also mixed the fresh blueberries with jar of blueberry preserves. Third, I used fresh whipping cream I sweetened with vanilla extract and confetioner's sugar. I then topped with the fresh blueberries as shown, but grated lemon rind over the top layer. Would and will make this again!"
"I have made this many times and everyoone loves it. It makes a large amount and is great for a large group."
"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."