Lemon Strawberry Trifle


  • 6.8 ounces instant lemon pudding mix
  • 2½ cups milk or unsweetened almondmilk
  • 16 ounces whipped topping thawed, divided
  • 2 pounds strawberries sliced
  •  cup lemon curd
  • 14 ounces Angel food cake


  • Whisk lemon pudding mixes 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 again thoroughly combined. Set aside.
  • Layer half of the angel food cake in the bottom or 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.

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