Fresh Lemon Berry Trifle (Print Version)
# Ingredients:
→ Base
01 -
6.8 ounces instant lemon pudding mix
02 -
2 1/2 cups milk or unsweetened almondmilk
03 -
16 ounces whipped topping, thawed, divided
04 -
2 pounds strawberries, sliced
05 -
2/3 cup lemon curd
06 -
14 ounces Angel food cake
→ Optional Garnish
07 -
Fresh strawberries
08 -
Lemon slices
# Instructions:
01 -
Whisk lemon pudding mix and milk for two minutes. Fold in 8 ounces whipped topping. Refrigerate 5 minutes.
02 -
Cut angel food cake into bite-sized pieces. Combine remaining whipped topping with lemon curd.
03 -
Layer half the cake, pudding mixture, strawberries, and lemon curd mixture in trifle dish.
04 -
Repeat layers with remaining ingredients.
05 -
Garnish with fresh strawberries and lemon slices if desired. Keep refrigerated until serving.
# Notes:
01 -
Can use regular or almond milk
02 -
Keep refrigerated until serving
03 -
Perfect for spring and summer