Recipe information
Ingredients for - Lemon-Raspberry Trifle
8. Prepared vanilla pudding - 4 cups
9. Prepared pound cake, cut into cubes - 1 (16 ounce)
How to cook deliciously - Lemon-Raspberry Trifle
1. Stage
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.
2. Stage
Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
3. Stage
Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
4. Stage
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.
