3 cups fresh blueberries

2 -15 3/4 oz.lemon pie filling

2 cartons(8 oz. each) lemon yogurt

1 angel food cake . cut into small cubes

1 carton(8oz.) frozen whipped topping, thawed

lemon and mint to decorate top

set aside1/4 c. blueberries for garnish. In a bowl, combine pie filling and yogurt.

In a 31/2 qt. bowl or trifle bowl, layer 1/3 of cake cubes, lemon mixture, and berries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hrs. Garnish with reserved blueberries, lemon and mint.

Serves 12 - 15. ENJOY!!!!!