Anne Neely-Beck's Lemon Trifle

8:50 AM, Jun 2, 2013   |    comments
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Lemon Trifle

1 can sweetened condensed milk

1 cup lemon yogurt

1/3 cup lemon juice

2 tsp grated lemon peel

2 cups whipped topping

8 to 10 ounces angel food cake or pound cake cut into 1" cubes

2 cups fresh raspberries or blueberries

1/2 cup flaked coconut, toasted optional

Fresh mint for garnish, optional

In a bowl, combine first four ingredients.  Fold in whipped topping.  Place half the cake cubes in bowl, top with half of lemon mixture.  Repeat the layers, then top with raspberries and garnish with coconut and mint if desired.


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