Light and Luscious Easy Lemon Trifle Recipe
"Spring, are you out there somewhere? We have a tasty dessert for you. This easy lemon trifle recipe is perfect for welcoming warmer weather should it choose to make an appearance. In any case, weather won't stop us from enjoying the light and fluffy layers of this lemon trifle. You can make this dessert ahead of time, but keep in mind the cookies won't be as crunchy should you do so. The pudding and whipped topping will soften the cookies, but it still tastes great."
NotesNotes
==> You can make ahead, but know that the cookies will soften due to the pudding and whipped topping.
==> Scoop to the first layer of cake when serving. This will get you about 6 servings per layer.
Yields12 scoops
Preparation Time25 min
Chilling Time4 hr
Cooking Vessel Size
Ingredients
- 2 small packages (3.4 oz) lemon instant pudding
- 4 cup milk
- 15 lemon Oreos, divided
- 1 prepared angel food cake -from the bakery, mine was 14 oz
- 1 small 8 oz, whipped topping, thawed
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Mix milk and pudding together with a whisk until no lumps remain. Refrigerate for 5 minutes to thicken.
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Place 10 cookies into a resealable bag and use a rolling pin to crush them.
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Cut the angel food cake into 1″ pieces using a bread knife.
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Place half of the cake into the bottom of a trifle bowl.
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Add half of the pudding and half of the whipped topping.
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Sprinkle with half of the crushed cookies.