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Lemon Raspberry Trifle is light, refreshing, and super easy to make! Perfect dessert for summer when fresh berries are in season.
Ingredients
6.8 ounces (2 3.4 ounce boxes) instant lemon flavored pudding
3 cups whole milk very cold
¾ cup seedless raspberry jam or preserves Smucker’s brand
1 tablespoon fresh squeezed lemon juice
1 teaspoon fresh lemon zest plus more for garnish
8 ounces cool whip whipped topping thawed, divided (4 ounces folded into the lemon pudding and 4 ounces to garnish)
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
In a large mixing bowl whisk together the instant lemon pudding and whole milk for 3 minutes or until it starts to thicken. Place the bowl into the refrigerator to chill for 5 minutes to allow the pudding to firm up slightly.
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