Ingredients
-
1
-
1
-
1
-
1
-
1
-
1/3
-
2
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Lemon Trifle, 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., I have made this several times, and it is absolutely delicious. I have taken it to potlucks on a few occasions and have assembled the layers into single serving clear plastic cups. They still look gorgeous and are very easy to serve that way. I generally skip the coconut and decorate the top with berries. I love, love, love this recipe!
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Steps
|
1
Done
|
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
Done
|
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. |
