1 angel food cake, cut into cubes
2 cans lemon pie filling, I used Lucky Leaf brand, no high fructose corn syrup
2 c. lemon yogurt**
3 c. blueberries
Reserve 1/4 c. blueberries for garnish. In a large bowl combine pie filling and yogurt. Set aside. In a 3 1/2 qt clear serving bowl, layer cake, lemon mixture, blueberries, and cool whip. Repeat layers ending with cool whip. Garnish with blueberries. Cover and refrigerate at least 2 hours before serving. Yum!
*You can make homemade whipped cream instead if desired:
1 c. heavy cream
1 t. vanilla
2 T. confectioners sugar
Place metal mixing bowl and whisk in freezer for 10 minutes. Place heavy cream in bowl and whip until soft peaks form. Beat in vanilla and confectioners sugar until soft peaks form. Do not overbeat or cream will become lumpy and like butter.
**I couldn't find lemon yogurt at our store so I just used 2 c. vanilla yogurt and folded in 4 individual (from a snack pack) lemon puddings instead.
1st picture: side view of trifle. 2nd picture served up on plate.
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