Lemon Blueberry Trifle

These can be made "Sailboat Friendly" in single servings of plastic stemware.

Servings: 4 people
  • 3 cups Fresh blueberries
  • 2 cans Lemon pie filling
  • 2 cups Lemon yogurt
  • 1 Anglefood cake, store bought or made from scratch
  • 1/3 cup Cream Sherry
  • 1 can Redi Whip Topping (or 1 cup heavy cream, one tablespoon sugar)
  • Garnish with blueberries, mint leaves, lemon slices, violets... Or Peeps
Whipped Cream
  • 1 cup heavy whipping cream
  • 1 tbsp sugar
  1. Combine pie filling and yogurt in a large bowl.

  2. Tear or cut the Angel Food cake into 1/2" side cubes. Set in a bowl and drizzle a little Cream Sherry over to soak into the cake cubes. Not too much!

  3. Layer cake cubes in one layer on the bottom of the "glass", then dollop on the lemon mixture and top with a handful of blueberries. Repeat this one more time and top with whipped cream. 

Whipped Cream
  1. Combine heavy whipping cream and sugar. Beat with electric mixers or hand mixers until it forms a soft peak.