This weekend, we visited our friends, April and Eric for New Year’s Eve.
They threw an awesome party and I wanted to contribute something yummy for everyone to enjoy.
I had been itching to try this Lemon Trifle recipe since receiving it from a friend.
It did *not* disappoint.
It was yummy and light and the layers mix and mingle for a really great flavor.
Lemon Trifle
Adapted from a friend’s recipe
1 pkg angel food cake mix
1 can low-fat sweeten condensed milk
2 tsp grated lemon rind
1/3 c fresh lemon juice
8 oz carton lemon non-fat yogurt
8 oz carton Cool Whip
1 c sliced fresh strawberries
1 c fresh blueberries
1 c fresh raspberries
1 can low-fat sweeten condensed milk
2 tsp grated lemon rind
1/3 c fresh lemon juice
8 oz carton lemon non-fat yogurt
8 oz carton Cool Whip
1 c sliced fresh strawberries
1 c fresh blueberries
1 c fresh raspberries
Prepare the angel food cake and cool.
Cut in bite-sized pieces and set aside.
Combine condensed milk, rind, lemon juice and yogurt in a large bowl. Fold in Cool Whip.
Place half of cake pieces in bottom of a trifle bowl, top with half of lemon mixture then berries.
Repeat steps again, topping with a final layer of berries.
Refrigerate for at least eight hours.
Enjoy!
That looks beautiful and absolutely delicious!!
Okay, that trifle looks really, really yummy…*mouth waters*
Looks yummy!!!! I recently bought a dish like your and have been eager to use it! Thanks for the recipe!
Can’t wait to try this!