Lovely Lemon Trifle

Make this elegant old English dessert in an attractive bowl so you can present it to guests at the table.

  • prep time 20 min
  • total time 40 min
  • ingredients 7
  • servings 6

Ingredients

1/2
round angel food cake, cut into 1/2-inch slices*
2
tablespoons cream sherry or thawed frozen lemonade concentrate
1
cup skim milk
1
(3.4-oz.) pkg. instant lemon pudding and pie filling mix
1
cup frozen light whipped topping, thawed
1
cup fresh raspberries or blueberries
2
tablespoons sliced almonds, toasted**
  • 1 Arrange cake slices over bottom and up sides of 1 1/2-quart glass bowl or souffle dish, cutting cake to fit if necessary. Brush sherry evenly over cake slices.
  • 2 In medium bowl, combine milk and pudding mix; beat 2 minutes or until mixture is very thick. Fold in whipped topping.
  • 3 Reserve 1/4 cup raspberries for garnish; fold remaining raspberries into pudding mixture. Spoon into cake-lined bowl. Cover; refrigerate at least 20 minutes or until serving time. Garnish dessert with reserved raspberries and almonds. Store in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    200
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    470mg
    470%;
    Total Carbohydrate
    40g
    40%
    (Dietary Fiber
    2g
    2%
      Sugars
    35g
    35%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    10%;
    Calcium
    10%;
    Iron
    2%;
    Exchanges:
    1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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