LEMON TRIFLE

Lemon Trifle image

I made this for dessert on Easter and it was the perfect choice! A wonderful dessert for special occasions. I made a scratch angel food cake but I did not include that in the cooking time. The recipe comes from America's Best Recipes -- A 2003 Hometown Collection.

Provided by Lvs2Cook

Categories Dessert

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container lemon yogurt
1 tablespoon grated lemon, rind of
1 (8 ounce) container Cool Whip, thawed
1 angel food cake, cut into bite-sized pieces
1/3 cup fresh lemon juice
2 cups strawberries
1 cup fresh blueberries
1 cup fresh raspberry
1/2 cup flaked coconut, lightly toasted

Steps:

Combine first 3 ingredients; fold in whipped topping. Toss cake pieces with lemon juice. Layer 1/3 of cake pieces and 1/3 of whipped topping mixture in 6 quart trifle bowl. Top with sliced strawberries.
Layer half each of remaining cake, whipped topping mixture, blueberries, and raspberries. Repeat layers once. Sprinkle with coconut. Cover and chill at least 8 hours.

Nutrition Facts : Calories 524.7, Fat 13.8, SaturatedFat 10.5, Cholesterol 18, Sodium 478.6, Carbohydrate 93.1, Fiber 2.6, Sugar 68.1, Protein 10.8

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