Name: Lemon-Raspberry Trifle
Prep time: 20 min
Cook time: 20 min
Yield: 18
Ingredients: Water - ¾ cup; White sugar - 1 cup; Lemon juice - ¼ cup; Lemon, zested - 1 large; Fresh raspberries - 3 (6 ounce) containers; Frozen whipped topping (such as Cool Whip®), thawed - 1 (8 ounce) container; Lemon curd - 4 tablespoons; Prepared vanilla pudding - 4 cups; Prepared pound cake, cut into cubes - 1 (16 ounce)

Ingredients for - Lemon-Raspberry Trifle

1. Water ¾ cup

2. White sugar 1 cup

3. Lemon juice ¼ cup

4. Lemon, zested 1 large

5. Fresh raspberries 3 (6 ounce) containers

6. Frozen whipped topping (such as Cool Whip®), thawed 1 (8 ounce) container

7. Lemon curd 4 tablespoons

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.