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Sunday, 16 June 2013

Blueberry Lemon Trifle Recipe

  • Prep: 15 min. + chilling
  • Yield: 12-14 Servings
1515

Ingredients

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

Method


  • 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 lemon and mint if desired. Yield: 12-14 servings.
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