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Blueberry and Lemon Trifle
Ingredients
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
Directions
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.
Suggestions
Serves 10 to 12.