Ingredients
Equipment
Method
- Whisk lemon pudding mix and milk together for two minutes. Fold in 8 ounces of whipped topping. Refrigerate for at least 5 minutes.
- Cut Angel food cake into small, bite-sized pieces. Set aside.
- In a separate bowl, combine remaining 8 ounces of whipped topping with lemon curd, folding together until thoroughly combined. Set aside.
- Layer half of the Angel food cake in the bottom of a large bowl or trifle dish.
- Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
- Repeat layers.
- Garnish with fresh strawberries and lemon slices if desired.
- Keep refrigerated until ready to serve.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within two days, but it can last up to three days.
- Freezing: It’s not recommended to freeze the trifle as the texture of the whipped topping and cake may change upon thawing.
- Pairing: This trifle pairs wonderfully with a light herbal tea or a refreshing lemonade, enhancing the lemony flavors.
- Variations: Feel free to experiment with different fruits or even add layers of crushed cookies in between for a delightful crunch.
- Presentation: For an extra touch, serve with a sprig of mint on top to add color and a hint of freshness.