St. John's- Lemon Trifle- April 5, 2011
By: Alan Matthews
Updated: April 5, 2011
Lemon Trifle
½ 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 ¾ cup of berries into pudding mixture.
Layer cake pieces and pudding mixture in 1 ½ quart glass bowl. Garnish dessert with reserved berries.
