Blueberry Lemon Trifle
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, cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Set aside 1/4 cup of blueberries for garnish. in a bowl, combine pie filling and yogurt. In a 3-1/2-qt. serving or trifle bowl layer 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.
This is a favorite dessert in our family.
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