Lemon Strawberry Trifle
Description
With strawberries, whipped cream, lemon pudding and angel food cake, this trifle is the perfect balance of rich and fruity.
Ingredients
•
2 (3 2/5 ounce) packages instant lemon pudding mix
•
2 1/2 cups Almond Breeze Unsweetened Vanilla Almondmilk
•
1 (16 ounce) container frozen whipped topping, thawed
•
14 ounces angel food cake
•
2 pounds sliced fresh strawberries
•
2/3 cup lemon curd
Directions
1
Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
2
Cut angel food cake into small, bite-sized pieces. Set aside.
3
In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
4
Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
5
Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
6
Repeat layers.
7
Garnish with fresh strawberries and lemon slices if desired.
8
Keep refrigerated until ready to serve.