Blueberry Lemon Trifle Recipe 455

BLUEBERRY LEMON TRIFLE

Steps:

• Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
• In a 3-1/2 quart serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover a refrigerate for at least 2 hours.
• Garnish with reserved blueberries, lemon slices and mint leaves.

BLUEBERRY LEMON TRIFLE

Steps:

• 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, if desired, lemon and mint.

LEMON BLUEBERRY TRIFLE

Steps:

• Cut pound cake into 1-inch cubes; place in large bowl.
• Zest lemon using short strokes; set aside.
• Juice lemon. Sprinkle lemon juice over pound cake; toss gently.
• In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
• Set aside 12 blueberries and 12 chocolate chips for garnish.
• To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Sprinkle the chocolate chips over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times.
• Top with remaining whipped topping. Garnish with blueberries and remaining chocolate chips.
• Cover with plastic wrap. Chill for at least 30 minutes.

LEMON BLUEBERRY TRIFLE

Steps:

• Prepare instant lemon pudding with milk according to package instructions.
• Mix well with yogurt.
• Tear angel food cake into 1 inch pieces.
• In trifle bowl, or other pretty glass bowl, layer cake pieces, pudding, berries, cool whip; repeat.
• Finish with cool whip.
• Refrigerate for a couple of hours before serving.