Lemon Trifle Dessert
This Lemon Trifle recipe is sweet, tart, light, and wonderful. Layers of homemade angel food cake, lemon curd, pudding, blueberries, shortbread cookies, and whipped cream result in a stunning presentation, but it’s so easy to make!
Servings: 16
Ingredients
- 14 ounce angel food cake , cut into 1-inch cubes (<< that link is to my homemade recipe)
- 2 boxes (3.9 ounces each) instant lemon pudding mix
- 4 cups cold whole milk (for the pudding mix)
- 1/2 cup lemon curd (<< that link is to my homemade recipe)
- 1/2 cup crushed shortbread cookies
- 1/2 cup small fresh blueberries
- 16 ounces whipped topping (such as Cool Whip), thawed
- lemon slices , for garnish
- fresh mint leaves , for garnish
Instructions
- Make this recipe for homemade angel food cake, or buy it at the store. Let cool completely. Cut into 1-inch cubes.
- Prepare pudding according to package directions.
- Make this homemade lemon curd recipe, or buy a jar at the store.
- In a 5 quart glass trifle bowl, layer in the following order: half of the cake cubes, half of the lemon curd, half of the pudding, half of the crushed shortbread cookies, half of the blueberries, and half of the Cool Whip.
- Repeat layers in the same order.
- Cover and refrigerate for a couple hours (or overnight.)
- Top with lemon zest and a couple mint leaves, if desired.
- Scoop and serve!
Notes
For recipe tips, variations, and storage, please refer to the full article.
Nutrition
Calories: 271kcal · Carbohydrates: 45g · Protein: 5g · Fat: 8g · Saturated Fat: 5g · Cholesterol: 8mg · Sodium: 294mg · Potassium: 154mg · Fiber: 1g · Sugar: 23g · Vitamin A: 126IU · Vitamin C: 1mg · Calcium: 112mg · Iron: 1mg