Lemon Trifle

Lvs2Cook's Note:

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.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 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
• ½ 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.

Reviews

[Linda Sue]

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!

[swissms]

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.