Blueberry Lemon Trifle

Recipe Ingredients: 

• 3 cups fresh blueberries, divided
• 2 cans (15-3/4 ounces each) lemon pie filling
• 2 cartons (8 ounces each) lemon yogurt
• 1 prepared angel food cake (8 inches), cut into 1-inch cubes
• 1 carton (8 ounces) frozen whipped topping, thawed
• Lemon slices and fresh mint, optional

Recipe Method: 

• Set aside 1/4 cup blueberries for garnish. In a 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.