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Lemon Delight Trifle

 Lemon Delight Trifle
I like to serve this lemony treat is a trifle bowl. If you don't have one, a glass 13-in. x 9-in. dish will also work well. —Kim Wallace, Dennison, Ohio
12 ServingsPrep: 30 min. + chilling


  • 3-1/2 cups cold 2% milk
  • 2 packages (3.4 ounces each) instant lemon pudding mix
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 1 package (12 to 14 ounces) lemon cream-filled sandwich cookies, crushed


  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let
  • stand for 2 minutes or until soft-set.
  • In another bowl, beat the cream cheese, butter and confectioners'
  • sugar until smooth. Gradually stir in pudding until blended.
  • Set aside 1/4 cup each of whipped topping and crushed cookies for
  • garnish. Fold remaining whipped topping into pudding mixture.
  • Place half of the remaining cookies in a 3-qt. glass bowl; top with
  • half of the pudding mixture. Repeat layers. Garnish with reserved
  • whipped topping and crushed cookies. Refrigerate until serving.
  • Yield: 12 servings (1 cup each).
Nutritional Facts: 1 cup equals 476 calories,

2 of 2

Lemon Delight Trifle (continued)

Nutritional Facts: 26 g fat (16 g saturated fat), 46 mg cholesterol, 479 mg sodium, 54 g carbohydrate, 0 fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.