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| Blueberry and Lemon Trifle |
| 2 cans (15 ounces each) lemon pie filling 2 containers (8 ounces each) lemon yogurt 3 cups fresh blueberries 1 prepared angel food cake, cut into cubes 1 carton (8 ounces) whipped topping, thawed |
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| In a bowl, combine the pie filling and yogurt. In a large, clear bowl or trifle bowl, layer one-third of the cake cubes, one-third of the lemon mixture and one-third of the blueberries. Repeat layers. Top with the whipped topping and garnish with additional blueberries, if desired. |
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| Serves 10 to 12. |
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