I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.
Prep: 20 mins
Additional: 1 hr
Total: 1 hr 20 mins
Servings: 20
Yield: 20 servings
Ingredients
2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners’ sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries
Directions
Step 1 Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
Step 2 Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners’ sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
Step 3 Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.
Nutrition Facts
Per Serving: 291 calories; protein 3.1g; carbohydrates 30.2g; fat 18.4g; cholesterol 67.2mg; sodium 282.7mg
