Easy Lemon Trifle
Lemon cake layered with homemade lemon cream makes up this easy lemon trifle. Bring on the spring with this bright and sunny dessert.
Servings: 20 servings
Calories: 240kcal
Ingredients
- 1 box lemon cake mix (plus additional ingredients on the box)
- 2 tablespoons lemon zest (divided)
- 1 package lemon Jello (3 ounces)
- 2 cups boiling water
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 12 ounces Cool Whip (thawed)
- Optional lemon peel for garnish
Instructions
- Prepare lemon cake according to box directions adding in 1 tablespoon lemon zest to cake batter. Bake and cool completely.
- In a mixer bowl, combine Jello, boiling water and powdered sugar. Stir until completely dissolved.
- Refrigerate the mixture for 1 hour or until syrupy.
- Once syrupy, mix in cream. Beat until cream slightly mounds.
- Mix in 8 ounces of Cool Whip and then stir in 1 tablespoon of lemon zest.
- Cut the cake in small cubes before assembling the trifle.
- Start with adding a layer of cake cubes at the bottom of serving glasses or trifle dish. Next add a layer of lemon cream. Continue layering cake and cream then top with with remaining Cool Whip.
- Top my lemon trifle with a twist of lemon peel.
- Refrigerate until ready to serve.
Video
Notes
The calories shown are based on the recipe being divided 20 ways, with 1 serving being 1/15 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 240kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 219mg | Potassium: 109mg | Fiber: 1g | Sugar: 21g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg