A light, fresh trifle made of angel cake, lemon pudding, whipping cream and fresh raspberries
Ingredients
1 box angel food cake mix
1 package (4 servings) lemon pudding
Milk for preparing pudding
1 (500 g) bag frozen raspberries
1 tsp vanilla
1 Tbsp granulated sugar
1 500 mL tub frozen whipped topping (like Cool Whip), thawed, or 2 cups real whipped cream
Instructions
Make angel cake according to package directions. Make sure your whipped topping is thawing if frozen!
Once cake is cooled (at least 2 hours), use serrated knife to cut into cubes. Layer HALF the cubes in your trifle dish.
Prepare pudding as directed on package, but do not let it set. Pour HALF the pudding over the cake in the dish.
Toss frozen raspberries with vanilla and sugar and spread HALF the berries over the pudding in the dish.
Top raspberries with half the whipped topping, then repeat layers: cake, pudding, raspberries, whipping cream.
Garnish with additional raspberries and/or fresh lemon zest if desired.
Let sit in the fridge for at least an hour before serving, and up to 24 hours.
Notes
If preparing in a 9x13" pan instead of a trifle dish, just use the full quantities of everything the first time around so there is only one layer of each ingredient: cake, pudding, raspberries, whipped cream.
Recipe by Hidden Ponies at https://hiddenponies.com/2018/03/lemon-raspberry-trifle/