A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven&mdash;this trifle doesn't require baking. &mdash;Ellen Peden, Houston, Texas

Blueberry Lemon Trifle

blueberries, divided

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

lemon yogurt

angel food cake (8

carton (8 ounces) frozen whipped topping, thawed

Lemon mint

This was so simple and delicious! My family loved this dish!

I made this earlier this year and my granddaughter loved the combination of flavors. So when I asked her what dessert she wanted for her birthday, this is what she chose. But she asked for one substitutation. She asked that I make the angel food cake. She knew that there would be real whipped cream in it and fresh blueberries. I will make it tonight so that it will be ready for tomorrow.

We love trifles! I make them in my youth cooking classes and as a family too. This is one of our favorites in the spring/summer. Great for a potluck! The lemon/berry combo is a hit. Easy to make too.

This is a wonderful summer recipe.  I did use real whipping cream with confectioners' sugar instead of CoolWhip.  Also, for the lemon yogurt, I used 2 1/2 (6 ounce) cartons of lemon yogurt.  I think the recipe should have said 2 cartons (8 ounces each) lemon yogurt, but you can't buy 8 ounce yogurt cartons anymore.  At least not in MN.

Was looking for a relatively "light" dessert option for after Christmas dinner and this was it!  Using a suggestion from another reader, I added whipped topping between the layers.  Followed the rest of the directions as written.It was very well received and definitely a lighter offering than traditional pies or cakes.  Will absolutely make this one again.

Easy to assemble and soooo good!  I used boxed instant pudding instead of canned lemon pudding.

Loved it. Used box pudding. Will try with strawberries and cheesecake pudding. Very easy and makes a ton

This is the best ever and easiest summer dessert!!! It is refreshing and light, and everyone always asks for the recipe. it's pretty, too.

This was delicious. I made this for a work celebration right around Memorial Day and added strawberries to make it patriotic. Everyone loved it. Makes a lot.

Cool Whip tastes like oily chemicals to me: nasty stuff!  So instead I whipped fresh heavy cream, sweetened it lightly, folded in some lemon curd (I cheated and used store-bought because I found it super-cheap in the post-holidays sale last month).  I saved a bit of plain whipped cream to top the trifle.  Everyone loved it at an impromptu dinner over the weekend.  Two-star rating with Cool Whip, 5 with real ingredients.  Next time I think I'll use a basket or so of berries to make a fresh syrup to soak --- or at least moisten -- the angel food cubes to enhance color and flavor.

Wish I can get it a place closeby-yummy-love berries-thanks for the recipe -hope I can find it in some type pf humungous place-so to say.

Never have I given bad review on anything but could not eat this.  I thought same as other person regarding only whip cream on top and so put on each layer, but even still, the lemon was soooooooo strong could not eat at all.  Gonna try diff recipe tomorrow.

Sounds decadent but I have not made this ....however, all the Cool Whip is on the top. Having made trifles before not everyone will get a top serving thus no Cool Whip. Maybe another container used  when layering would help everyone get Cool Whip in their serving.

This was fantastic! I made 3 modifications to the recipe. First, I used the entire contents of 3 6oz cartons of lemon yogurt (this made for a couple oz. more that what the recipe called for). I also mixed the fresh blueberries with jar of blueberry preserves. Third, I used fresh whipping cream I sweetened with vanilla extract and confetioner's sugar. I then topped with the fresh blueberries as shown, but grated lemon rind over the top layer. Would and will make this again!

I have made this many times and everyoone loves it.  It makes a large amount and is great for a large group.

I first made this for my mother-in-love, who needed a dessert for a tea party.  It was quick and ever so delicious!  It is now a family favorite!!

Have not made yet, but I agree with other reviewers, whip cream should go in between layers.  The way this is, everyone would not get whip cream. Will rate again when I make.

Fabulous-this is such a quick recipe and it's so yummy and pretty. Everywhere I take it people rave over it. I often use frozen blueberries for trifle and fresh for the garnish on top when fresh blueberries aren't on sale.

Very good. I make a similar one using poundcake and raspberries.

This is so easy, and so delicious!  It has been a favorite of ours for many years! I always return home with an empty bowl!!

blueberry lemon trifle

Prep Time: 15 minutes

Total: 15 minutes

Servings: 14

Cost: $1.65 /serving

Author : Taste of Home

Ingredients

Instructions

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