Turn on suggestions
Auto-suggest helps you quickly narrow down your search results by suggesting possible matches as you type.
Showing results for
- 14 ounce store bought angel food cake
- 2 boxes (3.9 ounces each) instant lemon pudding mix
- 4 cups cold whole milk (for the pudding mix)
- 1/2 cup store bought lemon curd (or can use homemade lemon curd)
- 1/2 cup small fresh blueberries
- 16 ounces whipped topping (such as Cool Whip), thawed (that's 2 containers of Cool Whip 8 ounces each)
- lemon slices , for garnish
- fresh mint leaves , for garnish
Instructions
- Prepare pudding according to package directions.
- In a 5 quart glass trifle bowl, layer in the following order: half of the cake cubes, half of the lemon curd, half of the pudding,
half of the blueberries, and half of the Cool Whip.
- Repeat layers in the same order.
- Cover and refrigerate for a couple hours (or overnight.)
- Top with lemon zest and a couple mint leaves, if desired.
- Scoop and serve!
