All Seasons Lemon Trifle
By Paige_L
Rate this recipe
5/5
(1 Votes)
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
Details
Servings 1
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.
You'll also love
- Ultimate Green Bean Casserole 0/5 (0 Votes)
- Turkey Cranberry Wontons 0/5 (0 Votes)
- Blood Orange Martini 0/5 (0 Votes)
- Fish Meuniere with Browned Butter... 0/5 (0 Votes)
Review this recipe