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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—this trifle doesn't require baking. —Ellen Peden, Houston, Texas
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    14 servings

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

  • 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, if desired, lemon and mint.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
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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