Ingredients
12
12 servings
- •2 (3.4 ounce) packages instant lemon pudding mix
- •2 ½ cups Almond Breeze Unsweetened Vanilla Almondmilk
- •1 (16 ounce) container frozen whipped topping, thawed
- •14 ounces angel food cake
- •2 pounds sliced fresh strawberries
- •⅔ cup lemon curd
Instructions
- Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
- Cut angel food cake into small, bite-sized pieces. Set aside.
- In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
- Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
- Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
- Repeat layers.
- Garnish with fresh strawberries and lemon slices if desired.
- Keep refrigerated until ready to serve.
Nutritional Facts
Per 12 servings
- Calories: 345
- Carbohydrate: 62g
- Fat: 11g
- Fiber: 2g
- Protein: 3g
- Sugar: 20g
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