Blueberry Lemon Trifle

Ingredients:

3 cups fresh blueberries, divided

2 cans (15-3/4 ounces each) lemon pie filling

2 cups (8 ounces) lemon yogurt

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

1 carton (8 ounces) frozen whipped topping, thawed

Lemon slices and fresh mint, optional

Directions:

Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. 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.

Originally published as Blueberry Lemon Trifle in Quick Cooking July/August 2000, p36