Ingredients for Fresh Lemon And Cream Cheese Trifle
- 8 ounces cream cheese, softened
- Instant Lemon Pudding Mix
- 1 1/2 cups milk
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- Cool Whip
- Angel Food Cake
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How to Make Fresh Lemon And Cream Cheese Trifle
- In a food processor fitted with a metal blade, combine 8 ounces cream cheese, softened, 1 (3.4 ounce) package instant lemon pudding mix, 1 (3.4 ounce) package instant vanilla pudding mix, 1 1/2 cups milk, 1 teaspoon lemon zest, and 1/4 cup fresh lemon juice.
- Process until completely smooth and creamy.
- Gently fold in 1 (8 ounce) container of whipped topping until just combined. Be careful not to overmix.
- Arrange 1/3 of a 16-ounce loaf of angel food cake in the bottom of a trifle dish or large bowl.
- Spoon 1/3 of the pudding mixture evenly over the angel food cake layer.
- Repeat layers two more times, ending with a layer of pudding mixture.
- Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, garnish with thin lemon twists and fresh mint leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
61g
Fat
61g
Carbs
14g
