Raspberry Lemon Trifle
1 Dickinson Raspberry (or Blueberry) Fruit Spread
1 Dickinson Lemon Curd
1 large box Sugar Free Instant Vanilla Pudding
1 c. 2% milk
10 inch round Angel Food Cake
8 oz. Fatfree Cool Whip
Fresh raspberries (or blueberries)
Mix pudding with the milk, then fold in curd; set aside.
Tear cake into small pieces.
Put a layer of cake pieces (about 1/3rd) on the bottom of the trifle dish.
Soften the fruit spread with a knife or spoon, then spoon about 1/3rd on it on top of the cake layer, top next with 1/3rd of lemon curd mixture, and then 1/3rd of Cool Whip.
Repeat layering 3 times.
Refrigerate for 2 hours.
Garnish with fruit.
Pairs Well With
This is one of my mother's favorite desserts.