Lemon-Raspberry Trifle

Multiple layers of pound cake, fresh raspberries, and a lemon curd, vanilla pudding, and whipped topping mixture make this lemon-raspberry trifle a popular dessert at any table.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 290 Calories

Ingredients

• 1 cup white sugar
• ¾ cup water
• ¼ cup lemon juice
• 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• 1 large lemon, zested
• 3 (6 ounce) containers fresh raspberries
• 4 tablespoons lemon curd
• 4 cups prepared vanilla pudding
• 1 (16 ounce) prepared pound cake, cut into cubes

Recipe Instructions

Step 1

Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.

Step 2

Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.

Step 3

Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.

Step 4

In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.