All Seasons Lemon Trifle

By Paige_L

Ingredients

• 1 package angel food cake(or store bought ready made 14.5 oz
• 1 can sweetened condensed milk-low-fat 14 oz
• 2 teaspoons lemon zest
• 1/3 cup lemon juice
• 8 ounces lemon yogurt, lowfat
• 8 ounces cool whip lite® divided
• 1 cup strawberries sliced
• 1 cup blueberries
• 1 cup raspberries
• 1/2 cup flaked coconut lightly toasted

Preparation

Step 1

Prepare cake per directions. Cool & cut into bite-size pieces & set aside. Combine milk, zest, juice & yogert. Fold 2 cups of topping into that mixture & set aside. Place 1/3 of the cake pieces in bottom of a 4 qt. trifle bowl. top with 1/3 of the lemon mixture. Top with strawberries. Repeat layers using remaining cake pieces, lemon mixture, blueberries & raspberries, ending with raspberries. Spread remaining whipped topping over raspberries, sprinkle with toasted coconut. Cover & refrigerate 8 hours. 16-18 servings.