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Nutrition Facts
Serving Size 1 (266g) Recipe makes 8 servings
Calories 524
Calories from Fat 124		(23%)
Amount Per Serving		%DV
	Total Fat 13.8g	21%
	Saturated Fat 10.5g	52%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 478mg		19%
Potassium 466mg		13%
Total Carbohydrate 93.1g		31%
	Dietary Fiber 2.6g	10%
	Sugars 68.1g
Protein 10.8g		21%
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Easter Sunday 2008

Lvs2Cook

Lemon Trifle

Recipe #115886 | 20 min | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Lvs2Cook
Apr 9, 2005

I made this for dessert on Easter and it was the perfect choice! A wonderful dessert for special occasions. I made a scratch angel food cake but I did not include that in the cooking time. The recipe comes from America's Best Recipes — A 2003 Hometown Collection.

SERVES 8 -10 (change servings and units)

Ingredients

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container lemon yogurt
1 tablespoon grated lemon, rind of
1 (8 ounce) container Cool Whip, thawed
1 angel food cake, cut into bite-sized pieces
1/3 cup fresh lemon juice
2 cups strawberries
1 cup fresh blueberries
1 cup fresh raspberry
1/2 cup flaked coconut, lightly toasted

Directions

1
Combine first 3 ingredients; fold in whipped topping. Toss cake pieces with lemon juice. Layer 1/3 of cake pieces and 1/3 of whipped topping mixture in 6 quart trifle bowl. Top with sliced strawberries.
2
Layer half each of remaining cake, whipped topping mixture, blueberries, and raspberries. Repeat layers once. Sprinkle with coconut. Cover and chill at least 8 hours.

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Featured Reviews for This Recipe

From: Double A

On May 10, 2009

1 person found this review helpful

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From: Chef #1108523

On Jan 29, 2009

I made this for dessert and almost ate it all up in one setting. I had to use a gorgeous glass pitcher because I didn't have a glass bowl, and I don't know if it was more beautiful than it was delicious! I can't wait to make it again!

0 people found this review helpful

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From: SJones

On Jun 15, 2008

I made this with a lemon angel food cake, was absolutely wonderful!

2 people found this review helpful

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From: swissms

On Jul 19, 2009

A nice, easy dessert. The hardest part is waiting 8 hours to eat it. I made two changes: I used 2 Sarah Lee poundcakes in place of the angel food cake (personal preference); increased the lemon yogurt to 12 ounces to make the cream mixture more lemony. Thank you for the recipe. Made for Summer Comfort Cafe 2009.

1 person found this review helpful

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