Lemon Strawberry Trifle Dessert


4 oz Best Choice Cream Cheese, softened

1 cup Best Choice Vanilla Yogurt

2 cups fat-free milk

1 box Best Choice Lemon Instant Pudding

2 tsp grated lemon zest

2 1/2 cups Best Choice Superior Selections Sliced Strawberries, thawed, plus additional for garnish

1 tbsp Best Choice White Grape Juice

12 oz Best Choice Mini Angel Food Cakes

Best Choice Whipped Topping

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.


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.

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