 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
I made this for dessert on Easter and it was the perfect choice! A wonderful dessert for special occasions. I made a scratch angel food cake but I did not include that in the cooking time. The recipe comes from America's Best Recipes - A 2003 Hometown Collection. Ingredients:
1 (14 ounce) can sweetened condensed milk |
1 (8 ounce) container lemon yogurt |
1 tablespoon grated lemon, rind of |
1 (8 ounce) container cool whip, thawed |
1 angel food cake, cut into bite-sized pieces |
1/3 cup fresh lemon juice |
2 cups strawberries |
1 cup fresh blueberries |
1 cup fresh raspberry |
1/2 cup flaked coconut, lightly toasted |
Directions:
1. Combine first 3 ingredients; fold in whipped topping. Toss cake pieces with lemon juice. Layer 1/3 of cake pieces and 1/3 of whipped topping mixture in 6 quart trifle bowl. Top with sliced strawberries.
2. Layer half each of remaining cake, whipped topping mixture, blueberries, and raspberries. Repeat layers once. Sprinkle with coconut. Cover and chill at least 8 hours.
|
|