Ingredients
18
18 servings
- •0.75 cup water
- •1 cup white sugar
- •0.25 cup lemon juice
- •1 large lemon, zested
- •3 (6 ounce) containers fresh raspberries
- •1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- •4 tablespoons lemon curd
- •4 cups prepared vanilla pudding
- •1 (16 ounce) prepared pound cake, cut into cubes
Instructions
- 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.
- Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
- Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
- 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.
Nutritional Facts
Per 18 servings
- Calories: 290
- Carbohydrate: 48g
- Fat: 10g
- Fiber: 2g
- Protein: 3g
- Sugar: 35g
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