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
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.
Notes
- Substitute with vanilla or shortbread cookies if lemon isn't available.
- Add fresh berries for extra color and flavor.
- Use homemade whipped cream for a richer taste.
- Best served chilled; store in the refrigerator for up to 3 days.
