Lemon Blueberry Trifle

• 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)

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.

fresh blueberries, lemon flavor, lemon yogurt, cake, frozen whipped topping, lemon slice

Taken from www.food.com/recipe/lemon-blueberry-trifle-28195 (may not work)