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Trifles are my go-to dessert any time of year and essential for summer entertaining. I love everything about them. Layer after beautiful layer of flavor, no bake, incredibly versatile, and gorgeous to look at. Without exception, every trifle I have prepared has been the hit of the party. Lots of oohs and aahs from guests marveling over each and every layer.
Today’s trifle is something extra special. It’s a combination of lemon and strawberry which is one of my all-time favorite flavor match-ups. This easy dessert trifle is just perfect for spring and summer but can easily be made year-round.
The layers are simple: angel food cake (I used store bought), lemon pudding, fresh strawberries, and a whipped topping – lemon curd mixture that will make your taste buds tingle. Promise.
Lemon Strawberry Trifle
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Ingredients
- 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
Instructions
- 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.
Full Recipes>>Lemon Strawberry Trifle
