Ingredients:
3 c. fresh blueberries, divided
2 cans (15 3/4 oz. each) lemon pie filling
2 c. (8 oz.) lemon yogurt
1 prepared angel food cake (8-10 oz.), cut into 1 inch cubes
1 carton (8 oz.) frozen whipped topping, thawed
Lemon slices and fresh mint, optional
Directions:
Set aside 1/4 c. blueberries for garnish. In a large bowl, combine pie filling and yogurt.
In a 3 1/2 quart serving or trifle bowl, layer 1/3 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.
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