Description
A refreshing lemon raspberry trifle with layers of creamy lemon pudding, fresh raspberries, and sponge cake.
Ingredients
Scale
- 1 cup fresh raspberries
- 1 lemon cake, baked and cooled
- 2 cups lemon pudding
- 2 cups whipped cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the lemon pudding according to package instructions and let it cool.
- In a bowl, mix the whipped cream with powdered sugar and vanilla extract.
- Cut the lemon cake into cubes.
- In a large trifle dish, layer half of the cake cubes at the bottom.
- Add half of the lemon pudding over the cake layer.
- Sprinkle half of the raspberries on top of the pudding.
- Add half of the whipped cream over the raspberries.
- Repeat the layers with the remaining ingredients.
- Chill the trifle in the refrigerator for at least 2 hours before serving.
Notes
- Use fresh raspberries for the best flavor.
- You can substitute store-bought lemon pudding if preferred.
- Add a sprig of mint for garnish before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Lemon Raspberry Trifle, dessert, trifle, lemon pudding, raspberries