This easy lemon trifle is a light and refreshing dessert that combines layers of fluffy angel food cake, creamy lemon pudding, whipped topping, and crunchy lemon sandwich cookies. It's a delightful treat that's perfect for spring and summer gatherings, offering a burst of citrus flavor in every bite.

Why I Love This Recipe

I appreciate how simple and quick this dessert is to assemble, making it ideal for last-minute get-togethers. The combination of textures—from the soft cake to the creamy pudding and the crunchy cookies—creates a satisfying experience. Plus, the vibrant yellow color adds a cheerful touch to any dessert table.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6.8 oz lemon instant pudding (two 3.4 oz packages)
4 cups milk
10 whole lemon sandwich cookies
5 whole lemon sandwich cookies (for topping)
14 oz angel food cake, prepared from the bakery
8 oz whipped topping, thawed

Directions

In a mixing bowl, whisk together the milk and lemon pudding mix until smooth. Refrigerate for 5 minutes to allow it to thicken.
Place 10 lemon sandwich cookies in a resealable bag and crush them using a rolling pin.
Cut the angel food cake into 1-inch pieces.
In a trifle bowl, layer half of the cake pieces at the bottom.
Spread half of the prepared pudding over the cake layer.
Add half of the whipped topping over the pudding.
Sprinkle half of the crushed cookies over the whipped topping.
Repeat the layers with the remaining cake, pudding, and whipped topping.
Top the trifle with the 5 whole lemon sandwich cookies and the remaining crushed cookies.
Refrigerate for at least 4 hours before serving to allow the flavors to meld.

Servings and Timing

Servings: Approximately 12 scoops
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

Cookie Swap: If lemon sandwich cookies aren't available, I can use vanilla sandwich cookies or shortbread cookies for a different flavor profile.
Fruit Addition: Adding fresh berries like blueberries or raspberries between the layers can enhance the freshness and add a pop of color.
Homemade Whipped Cream: For a richer taste, I sometimes whip heavy cream with a bit of sugar and vanilla extract instead of using store-bought whipped topping.

Storage/Reheating

I store any leftovers in the refrigerator, covered, for up to 3 days. Note that the cookies will soften over time due to the moisture from the pudding and whipped topping. This dessert is best enjoyed chilled and doesn't require reheating.

FAQs

What type of cake works best for this trifle?

I find that angel food cake is ideal due to its light and airy texture, but pound cake or sponge cake can also be used for a denser option.

Can I make this dessert ahead of time?

Absolutely! I often prepare it the night before an event. Just keep in mind that the cookies will soften the longer it sits, which some people actually prefer.

Is it possible to use homemade pudding instead of instant?

Yes, homemade lemon pudding can be used if I have the time and prefer a from-scratch approach. It adds a richer flavor to the trifle.

Can I add other flavors to this trifle?

Certainly! Incorporating layers of fruit preserves or using different flavored puddings can customize the dessert to my liking.

How do I serve the trifle?

I use a large spoon to scoop through all the layers, ensuring each serving has a bit of cake, pudding, whipped topping, and cookies.

Conclusion

This easy lemon trifle is a delightful dessert that combines simplicity with flavor. Its refreshing taste and appealing presentation make it a favorite for various occasions. I enjoy how versatile it is, allowing me to customize it based on available ingredients or personal preferences. Whether for a casual family dinner or a festive gathering, this trifle is sure to impress.

Easy Lemon Trifle Recipe

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Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (including chill time)
Yield: Approximately 12 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This easy lemon trifle recipe is a light and refreshing no-bake dessert featuring layers of angel food cake, creamy lemon pudding, whipped topping, and crushed lemon sandwich cookies. Perfect for spring and summer, it's a quick, crowd-pleasing treat with bright citrus flavor.

Ingredients

6.8 oz lemon instant pudding mix (two 3.4 oz packages)
4 cups milk
10 whole lemon sandwich cookies (crushed)
5 whole lemon sandwich cookies (for topping)
14 oz angel food cake, cut into 1-inch pieces
8 oz whipped topping, thawed

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Instructions

Whisk lemon pudding mix and milk in a bowl until smooth. Chill for 5 minutes.
Place 10 cookies in a bag and crush with a rolling pin.
Cut angel food cake into 1-inch pieces.
In a trifle dish, layer half the cake, half the pudding, half the whipped topping, and half the crushed cookies.
Repeat the layers with the remaining ingredients.
Top with 5 whole lemon sandwich cookies and remaining crushed cookies.
Refrigerate for at least 4 hours before serving.