Lemon Trifle Dessert
This layered Lemon Trifle recipe is sweet, tart, light, and wonderful. It's the perfect dessert for a group when you need something beautiful with minimal effort!
Servings: 16
Ingredients
- 14 ounce baked angel food cake cut into 1-inch cubes
- 2 boxes (3.9 ounces each) instant lemon pudding mix
- 4 cups cold whole milk (for the pudding mix)
- 1 cup lemon curd divided
- 1/2 cup crushed shortbread cookies divided
- 1 cup small fresh blueberries divided
- 16 ounces Cool Whip thawed (see note)
- piped whipped cream for topping
- lemon slices for garnish
- fresh mint leaves for garnish
Instructions
- Cut the angel food cake into 1-inch cubes.
- Prepare pudding according to package directions.
- Make my 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 angle food 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 few hours (or overnight.)
- Top with piped whipped cream, lemon slices, and a couple mint leaves, if desired.
- Scoop and serve!
Video
Notes
The Cool Whip can be replaced with real whipped cream, if preferred. Beat together 3 cups cold heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla until it reaches stiff peaks.
Easy swaps. This dessert is very versatile. Feel free to use vanilla pudding instead of lemon, pound cake instead of angel food cake, raspberry preserves instead of lemon curd, and Nilla wafers instead of shortbread.
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