Lemon Trifle Recipe
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container lemon yogurt
- 1/3 cup lemon juice
- 2 teaspoons grated lemon peel
- 2 cups whipped topping
- 1 (10 inch) angel food cake, cut into 1-inch cubes
- 2 cups fresh raspberries
- 1/2 cup flaked coconut, toasted
- 3 sprigs 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.
