Lemon Raspberry Trifle
The Lemon Raspberry Trifle is a light, tangy, and refreshing dessert that’s as beautiful as it is delicious. Featuring layers of lemon pudding, fresh raspberries, whipped cream, and soft cake, this trifle is the perfect dessert for spring gatherings, summer parties, or any special occasion.
Equipment
- - Trifle dish or individual serving glasses
- Mixing bowls
- - Whisk or electric mixer
- Spatula
Ingredients
- #### Trifle Layers
- - 1 box 3.4 oz instant lemon pudding mix
- - 2 cups cold milk
- - 1 container 8 oz whipped topping (like Cool Whip), thawed
- - 1 store-bought or homemade pound cake cubed
- - 2 cups fresh raspberries
- - 1 tablespoon powdered sugar optional, for dusting raspberries
- #### Garnish
- - Zest of 1 lemon
- - Fresh raspberries
- - Mint leaves optional
Instructions
- **Prepare the lemon pudding**
- In a mixing bowl, whisk together the instant lemon pudding mix and cold milk for 2 minutes, or until smooth and thickened. Let it sit for 5 minutes to fully set.
- **Prepare the raspberries**
- If desired, toss the raspberries with powdered sugar to enhance their sweetness. Set aside.
- **Layer the trifle**
- In the bottom of a trifle dish or individual serving glasses, place a layer of cubed pound cake. Top with a layer of lemon pudding, followed by a layer of raspberries, and then a layer of whipped topping.
- **Repeat the layers**
- Repeat the layers (cake, pudding, raspberries, whipped topping) until all the ingredients are used, finishing with whipped topping on top.
- **Garnish**
- Decorate the top of the trifle with fresh raspberries, a sprinkle of lemon zest, and a few mint leaves for a pop of color.
- **Chill and serve**
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld. Serve chilled.