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)
  1. Mix pudding with the milk, then fold in curd; set aside.
  2. Tear cake into small pieces.
  3. Put a layer of cake pieces (about 1/3rd) on the bottom of the trifle dish.
  4. 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.
  5. Repeat layering 3 times.
  6. Refrigerate for 2 hours.
  7. Garnish with fruit.
This is one of my mother's favorite desserts.