Lemon Trifle

5 from 2 votes

Lemon Trifle recipe is light, refreshing, and super easy to make! Perfect dessert for summer with bursts of bright citrus in every bite!

Prep Time20

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: 1 cup servings

Calories: 417kcal

Author: Jennifer Fishkind

Ingredients

2 medium size fresh lemons washed and dried
16 ounces (2 8-ounce) packages cream cheese softened
¾ cup powdered sugar
3 cups cold whole milk
6.8 (2 3.4-ounce) lemon instant pudding mix
14 ounces store bought angel food cake sliced into 1 inch x 1 inch cubes
24 ounces (3 8-ounce) thawed whipped topping

Instructions

Zest 1 of the fresh lemons (This should give you 1 tablespoon - this will go into the cream cheese)
2 medium size fresh lemons
Add the softened cream cheese and powdered sugar to a medium size (2-3 quarts) mixing bowl. Use a handheld mixer on medium low speed to mix the cream cheese and powdered sugar until smooth, about 1 - 1 ½ minutes. Add the lemon zest and continue to mix just until well incorporated.
16 ounces (2 8-ounce) packages cream cheese, ¾ cup powdered sugar
In a separate mixing bowl, use either a handheld whisk, or a handheld mixer on low speed to mix the cold milk and instant pudding mix until the pudding begins to thicken up (the consistency should be that of yogurt)
3 cups cold whole milk, 6.8 (2 3.4-ounce) lemon instant pudding mix
Once the pudding has reached the desired consistency, add half of the pudding to the cream cheese mixture. Use a handheld mixer on low speed to combine the pudding and cream cheese until smooth, then add the remaining pudding and continue mixing until smooth.
In a trifle bowl (3.25 quart -or- 104 ounce) create a single layer of 1-inch cake cubes at the bottom. (Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle)
14 ounces store bought angel food cake
Spread 1 of the containers of whipped topping over the cake layer. Use either an offset spatula or silicone spatula to smooth the whipped topping.
24 ounces (3 8-ounce) thawed whipped topping
Spoon ½ of the pudding mixture over the layer of whipped topping. Smooth the pudding with an offset spatula or silicone spatula.
Repeat the layers - angel food cake, whipped topping and pudding. Cover and chill in the refrigerator for about 2 hours. (The longer the trifle is chilled, the better the ingredients will have to meld)
Just before you are ready to serve, thinly slice the remaining lemon. (This will help with the overall presentation)
Add 2 cups of the final container of whipped topping to a piping bag, fitted with a star shaped tip. Pipe dollops of whipped topping over the top pudding layer. (You will have leftover whipped topping)
Neatly arrange the sliced lemon around the whipped topping. (You can arrange the lemon slices however you wish, It is completely up to you) Keep refrigerated until you are ready to serve.

Notes

Storage:

To Store: This lemon trifle is best served chilled. It can be refrigerated, lightly covered with plastic wrap, for up to 3 days. Please note that the longer this sits, the softer the cake will become from the moisture in the pudding and cool whip layers.
To Freeze: This is not a dessert suited for freezing. It is best to make and serve the same day.

Tips:

Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle.
When adding each layer to your trifle bowl, be careful around the outer edges to keep the pudding, whipped topping, and cake layers nice and neat. This will ensure that you have a beautiful layered presentation when you are looking at the outside of the bowl.
When using the zest of a fresh lemon, be sure to rinse it with cool water and wipe dry with a paper towel to remove any waxy residue from the outer skin.
Whole milk or 2% milk works best for this recipe. Milk alternatives do not work well as they affect how the pudding sets up.
Make sure you use instant pudding mix and not the cook-and-serve kind.
My trifle bowl was 3.25 quarts or 104 ounces. You may end up with extra cake cubes and leftover whipped topping, depending on the size of your trifle bowl.

Nutrition