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 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
- 1/2 cup crushed shortbread cookies
- 1/2 cup small fresh blueberries
- 16 ounces Cool Whip , thawed (see note)
- 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 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 lemon zest 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.
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