3 cups fresh blueberries
2 cans of lemon pie filling (15oz.)
2 cartons lemon or vanilla yogurt (8oz. each)
1 angel food cake cut into one inch cubes or you can use plain pound cake
12 lemon slices with the seeds removed.
Set aside 1/3 cup of blueberries for garnish. In bowl, combine yogurt and lemon pie filling. In a trifle bowl or other container layer a third of the cake cubes, lemon mixture and blueberries. Repeat twice ...top with whipped cream. Garnish with blueberries and fresh lemon.