Blueberry Lemon Trifle Recipe

4.5 20 25
Blueberry Lemon Trifle Recipe
Blueberry Lemon Trifle Recipe photo by Taste of Home
Publisher Photo

Blueberry Lemon Trifle Recipe

Read Reviews
4.5 20 25
Publisher Photo
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

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: 14 servings.
Originally published as Blueberry Lemon Trifle in Quick Cooking July/August 2000, p36

Nutritional Facts

1 serving: 230 calories, 4g fat (3g saturated fat), 2mg cholesterol, 235mg sodium, 44g carbohydrate (27g sugars, 1g fiber), 3g protein.

Popular Videos

  • 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
  1. Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
  2. 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: 14 servings.
Originally published as Blueberry Lemon Trifle in Quick Cooking July/August 2000, p36

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlueberry Lemon Trifle

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Shana User ID: 4218077 285950
Reviewed Apr. 1, 2018

"Super excited to make this for Easter today! I have reread the recipe several times because people keep referring tp lemon pudding?? The recipe says to use pie filling so that is what I purchased. Will be back later to rate. Happy Easter All!"

MY REVIEW
Rusty User ID: 4017337 285728
Reviewed Mar. 28, 2018

"Cool Whip tastes like oily chemicals to me: nasty stuff! So instead I whipped fresh heavy cream, sweetened it lightly, folded in some lemon curd (I cheated and used store-bought because I found it super-cheap in the post-holidays sale last month). I saved a bit of plain whipped cream to top the trifle. Everyone loved it at an impromptu dinner over the weekend. Two-star rating with Cool Whip, 5 with real ingredients. Next time I think I'll use a basket or so of berries to make a fresh syrup to soak --- or at least moisten -- the angel food cubes to enhance color and flavor."

MY REVIEW
P vinod User ID: 9385600 285275
Reviewed Mar. 19, 2018

"Wish I can get it a place closeby-yummy-love berries-thanks for the recipe -hope I can find it in some type pf humungous place-so to say."

MY REVIEW
Sharon User ID: 9377820 279957
Reviewed Dec. 25, 2017

"Was looking for a relatively "light" dessert option for after Christmas dinner and this was it! Using a suggestion from another reader, I added whipped topping between the layers. Followed the rest of the directions as written.

It was very well received and definitely a lighter offering than traditional pies or cakes. Will absolutely make this one again."

MY REVIEW
psgarven User ID: 4946044 271664
Reviewed Aug. 12, 2017

"easy to assemble and soooo good! I used boxed instant pudding instead of canned lemon pudding."

MY REVIEW
[email protected] User ID: 2081618 266280
Reviewed May. 24, 2017

"This was delicious. I made this for a work celebration right around Memorial Day and added strawberries to make it patriotic. Everyone loved it. Makes a lot."

MY REVIEW
Nia4sure User ID: 5848448 251882
Reviewed Jul. 26, 2016

"Have not made yet, but I agree with other reviewers, whip cream should go in between layers. The way this is, everyone would not get whip cream. Will rate again when I make."

MY REVIEW
cindiak User ID: 221828 250446
Reviewed Jul. 14, 2016

"Very good. I make a similar one using poundcake and raspberries."

MY REVIEW
Toshbeerto User ID: 7608835 229034
Reviewed Jul. 5, 2015

"Loved it. Used box pudding. Will try with strawberries and cheesecake pudding. Very easy and makes a ton"

MY REVIEW
brokenmranch User ID: 1054089 227135
Reviewed May. 29, 2015

"Never have I given bad review on anything but could not eat this. I thought same as other person regarding only whip cream on top and so put on each layer, but even still, the lemon was soooooooo strong could not eat at all. Gonna try diff recipe tomorrow."

Loading Image