Monday, April 9, 2012

Raspberry & Lemon Trifle

A few years ago I had to bring a dessert to a school function.
I panicked because I could not think of a single recipe that I wanted to make.
So I made something up.
I wanted it to be pretty and I was pretty pleased with what I came up with.
I was super delighted when the dessert seemed to be a hit.
It has since become one of our favorites.

Isn't it beautiful?
The best part about this is that it's so simple to throw together.
The board of ingredients:
  • Angle Food Cake or 2 Angle Food Loaves
  • 1 3.4 Ounce Package of Instant Lemon Pudding, Prepared
  • 3 Cups Whipped Cream or Cool Whip
  • Fresh Raspberries {I could only get half a pint, but use more if you like berries}
  • 1 Lemon
  • Willow Cottage Raspberry Sauce

Add the zest and juice of the lemon to the pudding and stir.
Look at this post for directions on zesting.
The pudding will thin out after you add the lemon juice, but that is okay

Angel Food cake is amazing.
It is a staple in our home.
Anyway, cut the cake up into cubes.
You could rip it if you wanted to.
This is how I did it.

Begin with about half the angle food cubes in the bottom of the bowl.

I turn the cubes on the outside of the bowl so that the brown crust is hidden.

Pour about half a cup of raspberry sauce over the angle food.

Spoon half of the pudding into the bowl.

 Spoon half of the whipped cream into the bowl.

Let's talk about technique for a moment.
I am very carefully leaving pockets of space on the side of the bowl.
I am doing this so that the trifle looks pretty.
Also, the next couple of wet layers will have a place to run when they are added.

Add a few raspberries.
Again, I like to put them around the outside edge so you can see them.

Add the second half of the angle food cake and repeat the same layering process.

Finish the top off with a puddle of whipped cream and raspberries.

Store it in the fridge for a few hours before you serve it.

Lemon and Raspberry Trifle


Angle Food Cake
1 3.4 Ounce Package Instant Lemon Pudding, Prepared
Fresh Raspberries
Zest and Juice of One Lemon
3 Cups Whipped Cream or Cool Whip
2 Tablespoons Sugar
1 Cup Raspberry Sauce


1.  Cut Angle food cake into one inch cubes.  Layer one half of the cubes in the bottom of a trifle bowl.
2.  Drizzle 1/2 cup of raspberry sauce over the angle food cake.  
3.  Zest and juice the lemon.  Stir the juice and zest into the prepared lemon pudding.  Spoon one half of the lemon pudding over the angle food and raspberry sauce.
4.  Spoon half of the whipped cream onto the trifle and half the raspberries.
5.  Add the remainder of angle food cubes.
6.  Add another 1/2 cup of raspberry sauce to the angle food cubes.
7.  Top with the remainder of lemon pudding.
8.  Garnish with whipped cream and fresh raspberries.  Store in refrigerator.  Enjoy.

Click here for printer friendly version of this recipe.

I am linking to Foodie Friday at Rattlebridge Farm.


  1. Yummy! That looks so good, I will have some please!

  2. Oh, wow! This is full of some of my favorite tasty morsels.

  3. So pretty and looks delish! Perfect dessert for a Sunday afternoon!