Lemon Trifle

Name: Lemon Trifle
Prep time: 15 min
Total time: 15 min
Yield: 14 servings.
Ingredients: 1 can (14 ounces) sweetened condensed milk; 1 cup lemon yogurt; 1/3 cup lemon juice; 2 teaspoons grated lemon zest; 2 cups whipped topping; 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes; 2 cups fresh raspberries; 1/2 cup sweetened shredded coconut, toasted; Fresh mint, optional

The rich lemony filling and fresh berries in this tempting trifle make it tasty and beautiful. —Pat Stevens, Granbury, Texas

Ingredients

1 can (14 ounces) sweetened condensed milk
1 cup lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon zest
2 cups whipped topping
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cups fresh raspberries
1/2 cup sweetened shredded coconut, toasted
Fresh mint, optional

Directions

In a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired.

Originally published as Lemon Trifle in Taste of Home April/May 1999

Reviews

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Average Rating:

ms02852

Jun 4, 2013

Great! Family loved this dessert.
JanessaF

Dec 18, 2011

made it a few times and given recipe to friends...insanely good
PWCcook

Feb 8, 2011

Quick and delicious. A family favorite. Use 1 cup of blueberries, 1 cup of raspberries.