Lemon Strawberry Trifle

Prep Time



Cook Time





Serves Up To




  • 2 3.4 oz instant lemon pudding mix
  • 2½ cups Almond Breeze unsweetened vanilla almondmilk
  • 16 oz whipped topping thawed
  • 2 lbs strawberries sliced
  • 2/3 cup lemon curd
  • 14 oz Angel food cake


  1. 1

    Whisk lemon pudding mixes and almondmilk together for two minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.

  2. 2

    Cut angel food cake into small, bite sized pieces. Set aside.

  3. 3

    In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.

  4. 4

    Layer half of the angel food cake in the bottom or a large bowl or trifle dish.

  5. 5

    Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.

  6. 6

    Repeat layers.

  7. 7

    Garnish with fresh strawberries and lemon slices if desired.

  8. 8

    Keep refrigerated until ready to serve.

Made with these products:

Unsweetened Vanilla Almondmilk Photo

Unsweetened Vanilla Almondmilk

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Courtesy of: Mom on Timeout

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