Lemon Strawberry Trifle

• servings: 12 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

6 ⅘ ounces instant lemon pudding mix

2½ cups milk (or unsweetened almondmilk)

16 ounces whipped topping (thawed, divided)

2 pounds strawberries (sliced)

⅔ cup lemon curd

14 ounces Angel food cake

Directions

Whisk lemon pudding mixes and milk together for two minutes. Fold in 8 ounces of whipped topping. Refrigerate for at least 5 minutes.

Cut angel food cake into small, bite sized pieces. Set aside.

In a separate bowl, combine remaining 8 ounces of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.

Layer half of the angel food cake in the bottom or a large bowl or trifle dish.

Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.

Repeat layers.

Garnish with fresh strawberries and lemon slices if desired.

Keep refrigerated until ready to serve.

Nutrition

• Calories: 151 kcal
• Total Fat: 1 g
• Sodium: 208 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 1 g
• Total Sugars: 21 g
• Protein: 2 g