Whipped Lemon Trifle with Raspberries

A simple whipped lemon trifle recipe layered dessert you can whip up in no time! Made with layers of pound cake, raspberries and a delicious lemon filling.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Author: Amy Locurto

Ingredients

  • 2 5.3 oz ounce container non-fat Greek yogurt
  • 2 8 ounce containers Cool Whip
  • 2 3.4 ounce boxes instant lemon pudding mix
  • 1 pound cake cubed
  • 3-4 cups fresh fruit strawberries or raspberries
  • 2-3 Lemons sliced for garnish
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Instructions

  • In a large bowl, mix yogurt, Cool Whip and pudding mix until completely combined.
  • Add lemon mixture to gallon sized zipper bags and chill.
  • Slice pound cake into cubes and place a layer of cake pieces on the bottom of serving dish.
  • Cut the corner off of the lemon filled bag and pipe a generous amount over first layer of cake.
  • Add a single layer of raspberries or strawberries on top of the Lemon Dip.
  • Repeat until dish is full, ending with fruit.
  • Cover and chill until ready to serve.
  • Decorate dish with a lemon slice before serving.

Notes

For a lighter version, use angle food cake.
If baking your own pound cake, here is a good recipe to try.
If you have leftover lemon filling, use it for fruit dip!
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