Description

Spring is here and it's time for citrus desserts. This one is made in a beautiful trifle bowl with layers of either a homemade or store bought pound cake that is brushed with a lemon syrup, lemon cream and whipped cream. Garnish it with grated white choco

Ingredients

• 1 Lemon Lovers Pound Cake, cut into 1 inch cubes (Lemon Burst Buttermilk Cake, a bakery lemon or vanilla pound cake can be substituted)
• ½ c. granulated sugar
• ½ c. freshly squeezed lemon juice
• 2.7 oz. box Dream Whip, use both envelopes
• 3 c. very cold whole milk, divided
• 2 - 3.4 oz. boxes instant lemon pudding mix
• 16 oz. frozen whipped topping or 4 c. fresh sweetened whipped cream
• 2 T. grated white chocolate
• lemon slices, for garnish
• sprigs of fresh mint, for garnish

Steps

1. On medium-high heat, in a small saucepan, heat the granulated sugar and lemon juice together; stir until the sugar is completely dissolved; set aside to cool.
2. In the bowl of a stand mixer, whip together the Dream Whip and 2 c. cold whole milk; whip for 5 minutes or until soft peaks form.
3. Add both boxes of lemon pudding and the remaining 1 c. whole milk; whip for 2-3 minutes until thickened.