My Raspberry Lemon Trifle is packed with lemon and raspberry goodness that is perfect for your next get-together! Pretty enough to make a center piece…if you want 🙂
I love to make this Raspberry Lemon Trifle when fresh berries start to become available again! It looks so pretty in a trifle bowl just waiting to be dished up!
Serving this raspberry lemon treat in a trifle bowl is my first choice , but if you don’t have one a glass 13-in. x 9-in. dish will work just fine.
In my book a well done trifle is a work of art! So how do you make a well done trifle? So glad you asked. 🙂
Here’s the secret to a well done trifle – it works every time! Start with flavors that pair wonderfully together. Next you need to bring in a couple of different textures for maximum eating pleasure. Then there must be some kind of a wonderful creamy mixture that is welcoming and just sort of brings everything together.
Last but not least, the final touch should be a little something special that is finely chopped and sprinkled on top. So there you have it, how to make the perfect trifle!
Raspberry Lemon Trifle…enjoy!
Just look at those fresh raspberries! So fresh and so delicious, not to mention so pretty!
This is two 9-in. x 5-in. loaves cut up into approximately 1 x 1-inch cubes. After the loaves cool, cut each loaf into slices. Remove the top crust from each slice and discard. Cut the remaining cake pieces into approximately 1 x 1-inch squares and set aside.
Lemon sandwich cookies chopped and sprinkled on top make a wonderful addition to the trifle!
The wonderful yummy layers of lemon pudding cake, vanilla cream, fresh juicy raspberries, whipped topping and just the right amount of chopped lemon sandwich cookies on top!
It’s all about the layers!
Raspberry Lemon Trifle
Lemon Pudding Cake
1 (regular size) yellow cake mix
1 package (3.4 oz.) vanilla instant pudding mix
1/3 cup sweetened lemonade flavor drink mix
4 large eggs
1 cup cold water
1/4 cup oil
2 packages (3.4 oz.) vanilla instant pudding mix
3 cups milk
1 cup whipped topping
2 cups fresh raspberries
2 cups whipped topping
4-6 lemon sandwich cookies, chopped
1. Preheat oven to 350 degrees F. Spray two 9 x 5-inch pans with
2. In a large bowl, beat cake mix, pudding mix, 1/3 cup lemonade mix, 1 cup water, eggs and oil with a hand mixer, or using a stand mixer. Pour into two sprayed 8 x 4-inch loaf pans. Place on cookie sheet.
3. Bake 35-45 minutes, or until toothpick inserted near center comes out clean. Cool the loaves by resting each pan on its side on a cooling rack. Allow to cool for 15 minutes. Loaves should release from the sides of the loaf pans. Gently invert on wire rack to cool completely. You can allow loaves to cool completely like that, or you can gently turn them over again to cool. Cool completely on wire rack.
4. Cut each cake loaf into slices. Remove the top crust and side crust from each slice and discard. Cut the remaining slices into cubes approximately 1 x 1-inches, set aside.
5. Prepare the Vanilla Cream. Pour three cups milk into a medium bowl. Whisk the pudding mix into the milk. Continue to whisk for two minutes. Allow to sit for 5 minutes, mixture will soft set. Add one cup whipped topping and stir until fully incorporated.
6. In a trifle bowl or glass cake pan, begin with a layer of cake squares, then vanilla cream, add a layer of raspberries, and a layer of whipped topping. Continue layering in this order until all the cake, custard and fruit have been used. Top with remaining whipped topping. Sprinkle with chopped lemon cream cookies.
7. Refrigerate trifle for at least two hours before serving, 4 hours is even better.
Makes 12 Servings