LEMON-RASPBERRY TRIFLE

Lemon-Raspberry Trifle image

This lemon-raspberry trifle is a great summer dessert to share at gatherings.

Provided by Suzie

Categories Trifles

Time 45m

Yield 18

Number Of Ingredients 9

Ingredients

¾ cup water
1 cup white sugar
¼ cup lemon juice
1 large lemon, zested
3 (6 ounce) containers fresh raspberries
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
4 tablespoons lemon curd
4 cups prepared vanilla pudding
1 (16 ounce) prepared pound cake, cut into cubes

Steps:

Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.
Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 48.3 g, Cholesterol 59.2 mg, Fat 10 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.8 g, Sodium 198.3 mg, Sugar 34.8 g