Lemony Rainbow Trifle
Serves 8
Lemony custard with fresh berries and cake!
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Prep Time
20 min
Cook Time
3 min
Prep Time
20 min
Cook Time
3 min
Ingredients
  1. 1 tablespoon grated lemon rind
  2. 1 (8-ounce) container lemon yogurt
  3. 1 (14-ounce) can sweetened condensed milk
  4. 1 angel food cake, or pound cake, cut into bite-sized pieces
  5. 1/3 cup fresh lemon juice
  6. 1 (8-ounce) container Cool Whip, thawed
  7. 1 cup fresh blueberries, rinsed
  8. 1 cup fresh raspberries, rinsed
  9. 2 cups strawberries, rinsed and sliced
  10. 1/2 cup flaked coconut, lightly toasted
Instructions
  1. Combine the first 3 ingredients then fold in the whipped topping.
  2. Toss the cake pieces with the lemon juice.
  3. Layer 1/3 of the cake pieces, the custard filling, blueberries, raspberries, and strawberries in a 6 quart trifle bowl.
  4. Repeat layers with the final layer being the custard and sprinkle with the toasted coconut.
  5. Cover with plastic wrap and chill in the refrigerator at least 3 hours.
Notes
  1. ***NOTE : To toast coconut, spread evenly on an un-greased cookie sheet.
  2. Place in a 350 degree oven for 5-7 minutes, gently stirring every couple of minutes.
  3. Remove when golden brown.
Robin Shea http://www.robinshea.com/