“The rich lemony filling and fresh berries in this trifle make it tasty and beautiful,” says Pat S. from Granbury, Texas.
1 can (14 ounces) sweetened condensed milk 1 carton (8 ounces) lemon yogurt 1/3 cup lemon juice 2 teaspoons grated lemon peel 2 cups whipped topping 1 angel food cake (10 inches), cut into 1-inch cubes 2 cups fresh raspberries 1/2 cup flaked coconut, toasted Fresh mint, optional
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. Yield: 14 servings.
