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St. John's- Lemon Trifle- April 5, 2011

Lemon Trifle

� Angel Food Cake, cut into pieces

2 Tbsp thawed frozen lemonade concentrate

1 cup skim milk�

1 pkg (3.4 oz) instant lemon pudding and pie filling mix

1 cup frozen light whipped topping, thawed

1 cup fresh raspberries and/or blueberries

�

Brush lemonade concentrate over angel food cake pieces.�

Combine milk and pudding mix; beat 2 minutes or until mixture in very thick.� Fold in whipped topping.� Fold �� cup of berries into pudding mixture.�

Layer cake pieces and pudding mixture in 1 �� quart glass bowl.� Garnish dessert with reserved berries.

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