Blueberry Lemon Trifle

1. 1

   Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.

2. 2

   In a 3-1/2 quart serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover a refrigerate for at least 2 hours.

3. 3

   Garnish with reserved blueberries, lemon slices and mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.