Celebrate the freshness of summer with our Lemon Strawberry Trifle Dessert! The zesty tang of lemon mingles with the sweetness of the strawberries, creating a refreshing light dessert. Enjoy a plateful during the warm summer evenings with a dollop of whipped topping.
DIRECTIONS
In a large mixing bowl, beat together the cream cheese and yogurt.
Add in the milk, instant pudding mix, and lemon zest; then beat until smooth. Set aside to use later.
In a blender, add a 1/2 cup strawberries and the grape juice until thoroughly blended.
Cut the angel food cake into one-inch cubes.
Place a third of the cake cubes into a trifle bowl or large serving bowl.
Top the cake with a third of the pudding mixture and half of the remaining strawberries.
Drizzle the first two layer with half of the strawberry sauce.
Repeat cake, pudding mixture, strawberries, and strawberry sauce layers.
Finally, top with any remaining cake and pudding mixture.
Garnish the trifle with whipped topping and additional strawberries.
Cover and refrigerate for at least 2 hours.
