Lovely Lemon Trifle

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

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**

Directions

  1. 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. 2 In medium bowl, combine milk and pudding mix; beat 2 minutes or until mixture is very thick. Fold in whipped topping.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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