A little lemon, a little berry, a little effort and a whole lot of trifle!
Trifles are my weakness. Cubed pieces of pound cake or angel food cake mixed with a pudding mixture and fruit…hello?! So stinkin’ good!
For this particular trifle, I slightly defrosted some frozen mixed berries because I wanted my fruit super cold and kind of icy. Do you ever snack on frozen fruit? Frozen fruit has its own texture and crunch that’s delish! That being said, you can totally use fresh fruit instead of frozen. Your trifle, your way.
This recipe serves 10 to 12.
1 small (3 oz) instant lemon pudding
1 cup milk
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1 (12 oz) Cool Whip, thawed a bit (reserve a fourth of it for garnish!)
1 pound cake, cubed (I just used one frozen Sarah Lee pound cake)
1 (10 to 12 oz) bag of frozen mixed berries, lightly thawed
1 lemon, zested
In a mixing bowl, combine pudding and milk with a whisk. Then whisk in Eagle Brand Milk and 3/4 of your Cool Whip. In your serving dish, layer some pound cake pieces, a few mixed berries and some pudding mixture. Add a few little sprinkles of lemon zest on top. Repeat until you reach the top. Keep refrigerated until you’re ready to serve. When you’re ready to serve, garnish the top with a little extra Cool Whip.
I have layered this pudding in mason jars, trifle dishes, big bowls…a multitude of things. Sometimes, I make individual puddings and sometimes I make one big dessert in a use trifle dish. It’s up to you!
I like to make my trifles 24 hours in advance. The longer they sit in the fridge, the better they are. I would recommend at least 4 hours in advance up to 24.