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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
40 ounce(s) vanilla pound cake store pound |
8 ounce(s) mascarpone cheese |
10 ounce(s) lemon curd |
8 ounce(s) vanilla instant pudding cups |
2/3 cup(s) limoncello well chilled |
2 1/2 cup(s) frozen whipped topping thawed |
lemon zest garnish |
Directions:
1. Cut pound cake into bite size pieces to yield 6 cups. Reserve remaining cake for another use. Place half of cake cubes in a 2 1/2 qt trifle bowl.
2. Combine cheese, lemon curd and vanilla pudding, stirring well.
3. Drizzle 1/3 cup limoncello over cake in bowl. Spoon 1 1//4 cups lemon curd mixture over cake. Top with 1 cup whipped topping. Repeat layers once, ending with remaining 1 1/2 cups whipped topping. Chill.
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