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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 14 |
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I love blueberry and lemon together. This is so simple and very pretty. Prep time includes refrigeration. Ingredients:
3 cups fresh blueberries, divided |
2 (15 3/4 ounce) cans lemon pie filling |
2 (8 ounce) cartons lemon yogurt |
1 prepared angel food cake, cut into 1-inch cubes |
1 (8 ounce) carton frozen whipped topping, thawed (i make my own) |
lemon slice (optional) |
fresh mint (optional) |
Directions:
1. Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
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. Garnish with reserved blueberries, lemon slices and mint leaves.
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