Raspberry Lemon Trifle
Prep Time 20 min
Cook Time 0 min
Servings 10 to 12
Difficulty Easy
Ingredients
- 1 (4-serving size) box vanilla instant pudding mix
- 1 cup milk
- 1 (10 oz.) jar Dickinson's® Lemon Curd
- 1 (10-inch) prepared angel food cake
- 1 (10 oz.) jar Dickinson's® Cascade Mountain™ Pure Red Raspberry Preserves
- 1 (8 oz.) container frozen whipped topping
- Raspberries, fresh or frozen
Directions
- Step 1
MIX pudding with milk in medium bowl. Fold in lemon curd. Tear cake into small pieces. Put a layer of cake pieces (about 1/3 of pieces) on the bottom of a trifle dish or deep dish glass bowl.
- Step 2
SOFTEN fruit spread with a spoon or knife, then spoon about 1/3 of it on top of the first layer of cake, then top with 1/3 of the curd mixture and 1/3 whipped topping. Repeat layering until all of the cake is used up.
- Step 3
REFRIGERATE 2 hours. Garnish with raspberries.
- Calories 0
- Calories from Fat0g
- Total Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Potassium 0mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 0g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet