 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
|
Ingredients:
3 cup(s) fresh blueberries, divided |
2 15 3/4-ounce can(s) lemon pie filling |
2 cup(s) (8 ounces) lemon yogurt |
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes |
1 8-ounce carton(s) frozen whipped topping, thawed |
lemon slices and 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-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.
|
|