Lemonade Cake Trifle Recipes

LEMON TRIFLE

Steps:

• In a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired.

LEMON DELIGHT TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.

STRAWBERRY LEMON TRIFLE

Steps:

• In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended. , Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.

LEMONADE CAKE TRIFLE

Steps:

• Combine fruits and reserve a small amount for garnish.
• Spread approximately 1/2 of cake into bottom of trifle dish.
• Then place a layer of 1/2 of combined fruits.
• Follow with a layer 1/2 of pudding.
• Repeat the cake layer, fruit layer and pudding layer Top with a layer of Cool Whip and garnish with reserved fruit. Lemonade Cake You will need: 1 - 3 oz pkg lemon Jello 3/4 cup hot tap water 1 lemon cake mix 4 eggs 3/4 cup oil 1 can frozen lemonade concentrate 1 cup sugar Preheat oven to 300.
• Grease and flour a Bundt pan.
• Dissolve Jello in hot water and set aside - DO NOT JELL.
• In a large bowl, mix next 3 ingredients.
• Add Jello and beat together 3 minutes.
• Turn into Bundt pan.
• Bake 1 hour or until inserted knife comes out clean.
• Meanwhile: While cake is baking mix next 2 ingredients and let sit. While cake is still warn, loosen it from edges of pan but leave cake in pan.
• Pour lemonade mixture over cake allowing it to run down the sides.
• Save some lemonade mixture. When you turn your cake out onto your, rack put some wax paper under rack and pour saved lemonade mixture over top of cake. This cake is simply divine.

LEMON STRAWBERRY TRIFLE

Steps:

• Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
• Cut angel food cake into small, bite-sized pieces. Set aside.
• In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
• Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
• Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
• Repeat layers.
• Garnish with fresh strawberries and lemon slices if desired.
• Keep refrigerated until ready to serve.