Raspberry Lemon Trifle

By dashy_65

Ingredients

• 1 c. cold milk
• 1 (4.6 oz) instant vanilla pudding mix
• 1 jar (10 oz) Dickinson's Lemon Curd
• 1 angel food cakd (10") cut into 1" pieces
• 1 jar (10 oz) Dickinson's Red Raspberry Preserves or Organic Raspberry Fruit Spread
• 1 (8 oz) Cool Whip, thawed
• Raspberries, optional

Preparation

Step 1

In mixing bowl, combine milk and pudding mix. Beat with wire whisk for 2 mins. Fold in curd, set aside.

In trifle bowl or deep glass bowl, layer about one third of cake pieces in the bottom. Stir fruit spread and spoon about one third of it on top of the first cake layer. Follow with one third of the curd mixture and one third Cool Whip. Repeat layering until all the cake is used up. Refrigerate for 2 hours. Garnish with raspberries if desired.