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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Lemon yogurt and pie filling along with fresh blueberries make this a cool, light dessert. The colors look pretty together and taste even better! (Chill time not included) Ingredients:
3 cups fresh blueberries, divided |
2 cans lemon flavor instant pudding and pie filling |
2 (8 ounce) containers lemon yogurt |
1 prepared angel food cake or 1 cake, cut into 1 inch cubes |
1 (8 ounce) container frozen whipped topping, thawed (cool whip) |
lemon slice (optional) |
Directions:
1. Measure 1/4 cup of blueberries and set aside for topping.
2. In a large bowl, combine yogurt and pie filling until well blended.
3. In a 3 1/2 to 4 quart bowl or trifle dish, layer one third of the cake cubes, then the lemon mixture and finally the blueberries.
4. Repeat layers 2 more times.
5. Top with whipped topping.
6. Cover and refrigerate 2 hours or overnight.
7. Before serving, garnish top with reserved blueberries and a few lemon slices if desired.
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