Lemon Berry Trifle
Ingredients
- 4 cups heavy whipping cream, divided
- 2 cups milk
- 2 (3.4 ounce) packages instant lemon pudding mix
- 2 tablespoons lemon juice
- ¾ cup confectioners' sugar
- 1 dash vanilla extract
- 1 (9 inch) angel food cake, cubed
- 3 cups sliced fresh strawberries
- 2 cups fresh blueberries
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Instructions
- Whisk together 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate pudding until set, about 1 hour.
- Beat remaining 2 cups whipping cream in another bowl until foamy. Gradually add confectioners' sugar and vanilla, beating until stiff peaks form. Lift the beater or whisk straight up: whipped cream should form sharp peaks.
- Layer 1/2 of the angel food cake in a trifle bowl. Top with 1/2 of the pudding, 1/2 of the strawberries, and 1/2 of the blueberries. Spread 1/2 of the whipped cream over berries. Repeat layers. Cover and refrigerate until ready to serve.
Source
Original recipe: View Original