Springtime Blueberry Lemon Trifle

It is finally daylight savings time again! I can't think of a time when we needed to have spring arrive more then this year. Hopefully we can soon have gatherings and enjoy each other's company. And, we need a fast, no bake dessert to really impress everyone. You rarely see trifles at gatherings anymore, it just seems so old school. But when I showed up with this at a Club dinner, I had so many people thank me for bringing a piece of nostalgia from their childhood. This is light and easy and comes together fast but does need to have the flavors meld a little while in the frig. Guaranteed to make you smile!

Be creative and swap out the fruit and change the yogurt flavor and different pie fillings. This is my favorite combo.

Springtime Blueberry Lemon Trifle

4-5 cups fresh blueberries (or blackberries or even sliced strawberries or a combo), divided

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (15-3/4 ounces each) lemon pie filling
1 carton (8 ounces) frozen whipped topping, thawed (or homemade whipped cream if you prefer)

2 cups lemon yogurt
Optional: Lemon slices and lemon zest


Directions
1) Set aside l/4 cup blueberries for garnish. In a large bowl, combine pie
filling, yogurt and one cup of the whipped topping..
2) In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon
mixture and blueberries. Repeat layers twice. Top with remaining whipped topping.
Cover and refrigerate for at least 2 hours. Garnish with reserved
blueberries and, if desired, lemon slices and lemon zest.

Adapted from Taste of Home website.