Monday, April 25, 2011

Blueberry Lemon Triffle

A friend had made this at a party a while back, it was pretty yummy and refreshing I think it will be great for a spring or summer party or BBQ, so I figured I would share.

Blueberry Lemon Triffle

3 C fresh Blueberries (they need to be fresh, you can also substitute with with fresh strawberries for a strawberry-lemonade type triffle)
2 cans of Lemon Pie filling (12-18 oz total)
2 (8oz) containers Lemon Yogurt (or plain yogurt)
1 prepared angel food cake or pound cake (cut into 1" cubes)
1 (8oz) container thawed Cool Whip
Thinly sliced Lemon to garnish

1. In a stand mixer or food processor, combine yogurt and pie filling until well blended.
2. Measure 1/4 C of blueberries and set aside for topping.
3 In a large bowl or trifle dish, layer 1/3 of the cake, followed by the yogurt mixture and then the fresh blueberries.
3. Repeat this process till all ingredients have been used. 2 timed.
4. Top with Cool whip.
5. Refrigerate at least two hours and garnish with remaining blueberries and lemon slices before serving.

Happy Cooking!


  1. Hi there!
    I am so glad that you stopped by and followed! So here i am returning the favour! :D
    And i just learned how to do the blog button link thing..i can help!

    Christy / @orangeheromama

  2. Awesome I would very much appreciate it, so I will send you an email! Thanks!

  3. Mmm, sound delicious. I love desserts!

    Your newest follower this round of Tuesday blog hops,
    Cathy Kennedy, Children's Author
    The Tale of Ole Green Eyes
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