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
Category: Desserts
Cuisine: not set
3 cups fresh blueberries divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cups (8 ounces) lemon yogurt
1 prepared angel food cake (8 to 10 ounces) cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping thawed
Lemon slices and fresh mint optional
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