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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% | |
Lemon Trifle
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
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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Browse similar recipes by category
- Course > Desserts
- Main Ingredient > Fruit > Berries
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Seasonal
- Occasion > Brunch
- Dietary > Lighter Fare
Featured Reviews for This Recipe
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!
From: Witschywmn
On Apr 17, 2006
What a delicious trifle! It was so easy to make and a perfect ending to our Easter dinner because it's so fresh and light. I did top with coconut and it added a very nice flavor and texture.
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