Strawberry lemon-cream trifle
3 cups milk
2 pkgs lemon instant pudding mix
1/2 cup lemon juice
1 Tbsp lemon zest
8 oz dairy sour cream
4 cups sliced, sweetened strawberries
12 oz frozen whipped topping, thawed
large pound cake or angel food cake
1/2 lemon, sliced thin
3 strawberries, quartered
In a large mixing bowl, combine the milk and pudding mix using electric
mixer on medium speed. Add lemon juice, zest, and sour cream. Blend
well. Cover pudding mixture with plastic wrap directly on top of
pudding; refrigerate.
Meanwhile, cube cake into 1-2" squares. Have berries ready. To assemble:
pour 1 cup pudding in bottom of trifle dish. Cover with half of the cake
cubes. Pour 1/2 of sliced strawberries over cake. Cover with one-third
of the whipped topping. Pour half of remaining pudding; top with
remaining cake cubes. Top with remaining strawberries, one-third whipped
topping, and remaining pudding. Cover top of dish with remaining whipped
topping. Garnish with lemon slices and quartered strawberries. Serves
10.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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