Lemon Trifle

The rich lemony filling and fresh berries in this tempting trifle make it tasty and beautiful.


14 servings


1 (14 ounce) can sweetened condensed milk
1 cup (8 ounces) lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups whipped topping
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cups fresh raspberries
1/2 cup flaked coconut, toasted
fresh mint, optional


In a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-quart serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired.

Estimated Time

Preparation/Total Time: 15 minutes


Store in refrigerator.

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