Lemon Strawberry Trifle
No nutritional info available at this time
Whisk lemon pudding mixes and almondmilk together for two minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
Cut angel food cake into small, bite sized pieces. Set aside.
In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
Layer half of the angel food cake in the bottom or a large bowl or trifle dish.
Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
Garnish with fresh strawberries and lemon slices if desired.
Keep refrigerated until ready to serve.
Courtesy of: Mom on Timeout
- 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
Included in this recipe
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