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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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The rich lemony filling and fresh berries in this tempting trifle make it tasty and beautiful, says Pat Stevens from Granbury, Texas. Ingredients:
1 can (14 ounces) sweetened condensed milk |
1 cup (8 ounces) lemon yogurt |
1/3 cup lemon juice |
2 teaspoons grated lemon peel |
2 cups whipped topping |
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes |
2 cups fresh raspberries |
1/2 cup flaked coconut, toasted |
fresh mint, optional |
Directions:
1. In a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired. Yield: 14 servings.
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