Lemon Trifle

Name: Lemon Trifle
Ingredients: 1 (14 ounce) can sweetened condensed milk; 1 (8 ounce) container lemon yogurt; 1 tablespoon grated lemon, rind of; 1 (8 ounce) container Cool Whip, thawed; 1 angel food cake, cut into bite-sized pieces; 1/3 cup fresh lemon juice; 2 cups strawberries; 1 cup fresh blueberries; 1 cup fresh raspberry; 1/2 cup flaked coconut, lightly toasted

10 ingredients

2 steps

Ingredients

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container lemon yogurt
1 tablespoon grated lemon, rind of
1 (8 ounce) container Cool Whip, thawed
1 angel food cake, cut into bite-sized pieces
1/3 cup fresh lemon juice
2 cups strawberries
1 cup fresh blueberries
1 cup fresh raspberry
1/2 cup flaked coconut, lightly toasted

Directions

1

Combine first 3 ingredients; fold in whipped topping. Toss cake pieces with lemon juice. Layer 1/3 of cake pieces and 1/3 of whipped topping mixture in 6 quart trifle bowl. Top with sliced strawberries.
2

Layer half each of remaining cake, whipped topping mixture, blueberries, and raspberries. Repeat layers once. Sprinkle with coconut. Cover and chill at least 8 hours.