Lemon Blueberry Trifle

1. 1

   Measure 1/4 cup of blueberries and set aside for topping.

2. 2

   In a large bowl, combine yogurt and pie filling until well blended.

3. 3

   In a 3 1/2 to 4 quart bowl or trifle dish, layer one third of the cake cubes, then the lemon mixture and finally the blueberries.

4. 4

   Repeat layers 2 more times.

5. 5

   Top with whipped topping.

6. 6

   Cover and refrigerate 2 hours or overnight.

7. 7

   Before serving, garnish top with reserved blueberries and a few lemon slices if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.