Lemon Strawberry Trifle
Cook Time:
15
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
No nutritional info available at this time
Ingredients
- 2 3.4 oz instant lemon pudding mix
- 2½ cups Almond Breeze Almondmilk Unsweetened Vanilla
- 16 oz whipped topping thawed
- 2 lbs strawberries sliced
- 2/3 cup lemon curd
- 14 oz Angel food cake
Directions
- 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
Cut angel food cake into small, bite sized pieces. Set aside.
- 3
In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
- 4
Layer half of the angel food cake in the bottom or a large bowl or trifle dish.
- 5
Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
- 6
Repeat layers.
- 7
Garnish with fresh strawberries and lemon slices if desired.
- 8
Keep refrigerated until ready to serve.
Made with these products:
Courtesy of: Mom on Timeout
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