Lemon-Coconut Trifles

By ccavaletti

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Ingredients

2 (10-oz) jars lemon curd
1 (8-oz) container frozen whipped topping, thawed
1 (8-oz) loaf angel food cake, cut into 1/2-inch cubes
1 c toasted sweetened flaked coconut

Details

Servings 8

Preparation

Step 1

In a medium bowl, stir together lemon curd and 1/3 c whipped topping.

In individual serving dishes, layer angel food cake, lemon curd mixture, remaining whipped topping and coconut as desired.

From Cooking with Paula Deen, March/April 2015