Luscious Lemon Lovers Trifle
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
Directions
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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.
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.
Add both boxes of lemon pudding and the remaining 1 c. whole milk; whip for 2-3 minutes until thickened.
Assembly:
Divide the cubed cake into 2 halves.
Place a layer of cubed cake on the bottom of the trifle bowl using one of the 2 halves of the cubed cake; brush with ½ of the lemon syrup; add a layer of lemon cream and ½ of the whipped cream. Repeat with the remaining cubed cake, brush with lemon syrup, lemon cream and end with whipped cream.
Sprinkle with grated white chocolate. Garnish with lemon slices and fresh mint, if desired.
Chill thoroughly for at least 4 hours.
Serve.
12 servings.