Ingredients for Lemon Blueberry Trifle
- Fresh Blueberries
- Lemon Flavor Instant Pudding And Pie Filling
- Lemon Yogurt
- Angel Food Cake
- Frozen Whipped Topping
- Lemon Slice
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How to Make Lemon Blueberry Trifle
- Preheat oven to 350°F (175°C). Prepare your favorite lemon cake (or use store-bought) and cut into 1-inch cubes. Set aside.
- In a medium bowl, gently combine 1 (16 ounce) container lemon yogurt and 1 (21 ounce) can blueberry pie filling until evenly mixed. Do not overmix.
- Measure 1/4 cup of fresh blueberries and set aside for garnish.
- In a 3 1/2 to 4 quart trifle bowl or large glass serving bowl, layer one-third of the cake cubes.
- Spread one-third of the lemon yogurt mixture evenly over the cake layer.
- Top with 1/3 of the remaining blueberries (reserve 1/4 cup for garnish).
- Repeat layers 2 more times, ending with a layer of cake.
- Top with 1 cup of whipped topping (homemade or store-bought).
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
- Before serving, garnish with the reserved 1/4 cup blueberries and a few lemon slices (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
121g
Fat
22g
Carbs
15g