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All Seasons English Trifle

All Seasons English Trifle

20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 store bought angel food cake
1 can (14 oz.) sweetened condensed milk
2 tsp grated lemon rind
1/3 cup fresh lemon juice
1 container (8 oz.) nonfat lemon yogurt
1 tub (16 oz.) Cool Whip, divided
1 cup sliced strawberries fresh or frozen
1 cup blueberries, fresh or frozen
1 cup raspberries, fresh or frozen
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Let's Make It
Prepare store bought angel food cake. Cut cake into bite-size pieces, and set aside.
Combine condensed milk, lemon rind, lemon juice, and yogurt. Fold in 3/4 of the Cool Whip and set aside.
Place one third of the cake pieces in the bottom of a 4-qt. trifle bowl; top with one-third of lemon cream mixture. Top with strawberries. Repeat layers, using remaining cake pieces, lemon cream mixture, blueberries, and raspberries, ending with remaining cream mixture. Spread remaining Cool Whip over raspberries. Decorate top with berries. Cover and refrigerate.
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