Description
A vibrant and indulgent layered dessert featuring lemon cake, lemon pudding, whipped topping, and crunchy cookies — perfect for lemon lovers.
Ingredients
Units
Scale
- 1 (16 oz) prepared lemon pound cake, cubed
- 2 (3.4 oz) packages instant lemon pudding mix
- 4 cups cold milk
- 1 (8 oz) container frozen whipped topping, thawed
- 1 cup lemon curd
- 1 cup crushed lemon sandwich cookies (like Lemon Oreos)
- 1 tbsp lemon zest (optional, for garnish)
Instructions
- In a large bowl, whisk the lemon pudding mix with cold milk until thickened (about 2 minutes). Let it sit for 5 minutes to set.
- In a trifle dish or large glass bowl, layer half of the cubed lemon pound cake at the bottom.
- Spread half of the prepared lemon pudding over the cake layer.
- Add half of the lemon curd and spread gently.
- Sprinkle half of the crushed lemon cookies on top.
- Add a layer of half the whipped topping.
- Repeat layers with the remaining ingredients.
- Finish with a final layer of whipped topping and sprinkle with lemon zest if using.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Prepare the trifle a day ahead for enhanced flavor blending.
- Substitute lemon curd with lemon pie filling if preferred.
- Top with fresh berries for extra color and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 28g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg