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Blueberry Lemon Trifle

Total Time

Prep: 15 min. + chilling

Makes

14 servings

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
Blueberry Lemon Trifle Recipe photo by Taste of Home

Ingredients

  • 3 cups fresh blueberries, divided
  • 2 cans (15-3/4 ounces each) lemon pie filling
  • 2 cups lemon yogurt
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Optional: Lemon slices and fresh mint

Directions

  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, if desired, lemon and mint.

Nutrition Facts

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

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