Homemade Lemonade Trifles

These strawberry-filled individual desserts look great and taste even better. MORE+ LESS-

By Amy Erickson

November 22, 2013

Ingredients

roll Pillsbury™ refrigerated sugar cookies

jars or mugs

lb fresh strawberries

3/4

cup sugar

cups frozen (thawed) whipped topping

jar (10 oz) lemon curd

lemon, sliced

drinking straws

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1

Bake sugar cookies as directed on package. Cool completely, about 15 minutes.
2

Meanwhile, cut strawberries into slices. In medium bowl, gently mix strawberries and sugar; let stand a few minutes, stirring a few times to incorporate sugar. Set aside.
3

Cut 4 cooled cookies into rounds that fit in bottom of jars. Break or chop remaining cookies into large pieces.
4

Place 1 cookie round in bottom of each jar. Start layering with equal amounts of whipped topping, lemon curd, strawberries and broken cookies. Top each with some whipped topping, lemon slice and straw.