Blueberry Lemon Trifle
"A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas..."
INGREDIENTS
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3 cups fresh blueberries, divided
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2 cans (15-3/4 ounces each) lemon pie filling
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2 cups lemon yogurt
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1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
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1 carton (8 ounces) frozen whipped topping, thawed
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Optional: Lemon slices and fresh mint
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