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

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