Lovely Lemon Trifle

Make this elegant old English dessert in an attractive bowl so you can present it to guests at the table. From eatbetteramerica.

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PREP TIME
20 Min
TOTAL TIME
40 Min
SERVINGS
6

1/2: round angel food cake, cut into 1/2-inch slices*

2: tablespoons cream sherry or thawed frozen lemonade concentrate

1: cup skim milk

1: (3.4-oz.) pkg. instant lemon pudding and pie filling mix

1: cup frozen light whipped topping, thawed

1: cup fresh raspberries or blueberries

2: tablespoons sliced almonds, toasted**

1 Arrange cake slices over bottom and up sides of 1 1/2-quart glass bowl or souffle dish, cutting cake to fit if necessary. Brush sherry evenly over cake slices.
2 In medium bowl, combine milk and pudding mix; beat 2 minutes or until mixture is very thick. Fold in whipped topping.
3 Reserve 1/4 cup raspberries for garnish; fold remaining raspberries into pudding mixture. Spoon into cake-lined bowl. Cover; refrigerate at least 20 minutes or until serving time. Garnish dessert with reserved raspberries and almonds. Store in refrigerator.

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Expert Tips

*Remaining cake can be placed in freezer plastic bag and frozen for up to 3 months. **To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread almonds in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 7 minutes or until golden brown, stirring frequently.