Lemon Raspberry Trifle Recipe
Lemon Raspberry Trifle is a light and refreshing dessert, perfect for summer with layers of lemon pudding, raspberry jam, pound cake, whipped topping, and fresh raspberries.
- Prep Time: 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Lemon Pudding:
- 6.8 ounces (2 3.4 ounce boxes) instant lemon flavored pudding
- 3 cups whole milk, very cold
For the Raspberry Layer:
- ¾ cup seedless raspberry jam or preserves (Smucker’s brand)
- 1 tablespoon fresh squeezed lemon juice
Additional Ingredients:
- 1 teaspoon fresh lemon zest, plus more for garnish
- 8 ounces cool whip whipped topping, thawed, divided
- 16 ounce premade pound cake, thawed if from frozen, cut into 1-inch sized cubes (Sara Lee brand)
- 1½ – 2 cups fresh raspberries, divided (for decorative layer in trifle and garnish)
Instructions
- Prepare Lemon Pudding: Whisk instant lemon pudding and cold milk for 3 minutes until thickened. Chill for 5 minutes.
- Prepare Raspberry Layer: Whisk raspberry jam and lemon juice until spreadable. Set aside.
- Assemble Trifle: Fold lemon zest and 4 ounces of whipped topping into chilled pudding. Layer pound cake, lemon pudding, fresh raspberries, raspberry jam mixture, remaining pound cake, and lemon pudding. Top with whipped topping, raspberries, and lemon zest.
- Chill: Refrigerate for at least 2 hours before serving.
Notes
- Make sure to use very cold milk for the pudding.
- Allow the trifle to chill for the full 2 hours for best results.
Nutrition
- Serving Size: 1 cup
- Calories: 314 kcal
- Sugar: 25g
- Sodium: 312mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
Find it online: https://lauracooks.com/lemon-raspberry-trifle-recipe/
