outrageous-lemon-berry-trifle

Outrageous Lemon Berry Trifle

2 Reviews Add a Pic
  • Prep

    20 m
  • Ready In

    1 h 20 m
cookiequeen
Recipe by  cookiequeen

“I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.”

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Ingredients

Adjust Servings

Original recipe yields 20 servings

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Directions

  1. Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
  2. Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
  3. Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

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Reviews (2)

Rate This Recipe
Mother Ann
9

Mother Ann

Very good! The lemon pudding gives this a very light lemony flavor that makes this such a light dessert. It was enjoyed by everyone.

Keep it Simple!
1

Keep it Simple!

This is super quick to make. Whole thing from start to finish took about 30 minutes. If you are using instant lemon pudding, it does not take an hour to set-it really only takes about 10 minutes. This ends up being a very light tasting dessert. It is not overly lemony, so if you are looking for a strong lemon taste I would use a lemon pie filling layer instead of pudding. I often use cool whip instead of whipped cream, but did not this time and I think it takes the receipe up a notch. The other thing I would try next time is whipping in a package of cream cheese into the pudding.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 30.2 g
  • 10%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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