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Lemon-Raspberry Trifle
Lemon-Raspberry Trifle
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
45 minutes
Delicious lemon-raspberry trifle with pound cake layers, fresh raspberries, lemon curd, vanilla pudding, and whipped topping. A crowd-pleasing dessert!
Ingredients:
  • 0.75 cup water
  • 1 cup white sugar
  • 0.25 cup lemon juice
  • 1 large lemon, zested
  • 3 (6 ounce) containers fresh raspberries
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
  • 4 tablespoons lemon curd
  • 4 cups prepared vanilla pudding
  • 1 (16 ounce) prepared pound cake, cut into cubes
Instructions:
  • Combine sugar and water in a saucepan over medium heat, stirring until sugar dissolves. Allow to cool for approximately 20 minutes, then mix in lemon juice and lemon zest.
  • Coat raspberries in a luscious 2 tablespoons of simple syrup in a bowl. Reserve approximately 3 ounces of raspberries to beautifully crown your trifle.
  • Combine the airy whipped topping and zesty lemon curd with care. Gently fold this mixture into the luscious vanilla pudding until fully combined.
  • In a large trifle bowl, start with a layer of 1/3 of the pound cake cubes. Drizzle a couple of teaspoons of simple syrup over the cake, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat these layers two more times and finish by scattering the reserved berries on top.

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