Lemon Angel Trifle
Lemon Angel Trifle has got to be one of the best received desserts I’ve made in the past couple of years. This incredibly easy 5-ingredient recipe looks like a million dollars, but can be prepared in a snap. It includes a store-bought Angel Food Cake, cream cheese, lemon pie filling and Cool Whip in the ingredients. Easy, effortless, but so delectable. š
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I took this dessert to an Empty Nester’s Dinner at our church back in June. The dessert was almost cleaned out! Because we usually have several desserts to choose from, people take small servings so I usually end up with about half of the dessert left over to take home. Not this time. It was all I could do to scrape up enough of the leftovers for pictures afterwards!
This easy recipe can be whipped up in about 10 minutes. Refrigerate for a few hours before serving and you’re good to go. If you enjoy lemon flavored desserts this one’s a dandy. I gave the one I made in a pyrex baking dish to some neighbors down the street. We had no idea at the time that their favorite desserts were lemon! They told us they enjoyed every bite for days. š
If you enjoy lemon-flavored desserts, Lemon Angel Trifle is just for you. Enjoy.
Lemon Angel Trifle is heavenly.
This 5-ingredient recipe is a keeper!
If you enjoy lemon-flavored desserts, this one is fantastic.
Our group cleaned out this dessert. There was hardly any leftovers.
Here’s what I did.
I used these ingredients.
Cut up an Angel Food Cake into one-inch cubes; set aside.
In a large mixing bowl, combine softened cream cheese and powdered sugar.
Beat with an electric mixer until smooth.
Add Cool Whip.
Beat again until the whipped topping is completely incorporated.
Add the Angel Food Cake cubes.
Mix the cake cubes into the cream cheese mixture, thoroughly but gently. You don’t want the cake turning into crumbs.
Spread half of the Angel Food Cake mixture into a trifle dish.
Spread one can of lemon pie filling over top of the cake cubes.
Top with remaining cake cubes.
Spread remaining can of lemon pie filling over top.
Spread as much of the remaining whipped topping over top of the lemon pie filling as desired. Leave a one-to-two-inch border. If desired, decorate the top with lemon slices. Refrigerate at least two hours before serving.
You can also prepare this in parfait dishes, wine glasses, or a 9×13″ glass baking dish.
Lemon Angel Trifle is a scrumptious, refreshing dessert that your family and guests will rave over!
The combination of flavors in this dessert is outstanding.
You can also prepare this dessert in a 9×13″ glass baking dish: Simply spread ALL of the cake cubes in the bottom of the dish, top with all of the pie filling, and as much of the whipped topping as you desire. Refrigerate and then serve.
Here’s the recipe.
LEMON ANGEL TRIFLE
(My own concoction)
Lemon Angel Trifle
Equipment
- 1 large trifle dish or a 9×13" glass baking dish, or parfait dishes
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 bread board or cutting board
- 1 bread knife to cut the Angel Food Cake into cubes
- measuring cups
Ingredients
- 16 oz. Angel Food Cake already prepared, cut in one-inch pieces
- 8 oz. block cream cheese softened
- 1 cup powdered sugar (confectioners' sugar)
- 16 oz. ctn. non-dairy whipped topping thawed, divided use
- 42 oz. can lemon pie filling two 21-oz. cans lemon pie filling
Instructions
- TO MAKE IN A 9X13" GLASS BAKING DISH:
- Cut Angel Food Cake into one-inch cubes; set aside.
- In a large mixing bowl, beat cream cheese and confectionersā sugar with an electric mixer until smooth.
- Add half of the Cool Whip (non-dairy whipped topping) and beat again with electric mixer.
- Gently fold the cake cubes into the cream cheese mixture.
- Stir until well mixed but donāt stir so hard that the cake cubes turn into crumbs!
- Spread mixture evenly into an ungreased 9×13ā glass baking dish.
- Top with both cans of Lemon pie filling.
- Spread remaining whipped topping over top in a huge round mound.
- Decorate top with fresh lemon slices and maraschino cherries, if desired.
- (Rinse and pat the cherries dry before using).
- Cover and refrigerate at least two hours before cutting into squares.Ā
- TO MAKE IN A TRIFLE DISH:
- Cut Angel Food Cake into one-inch cubes; set aside.
- In a large mixing bowl, beat cream cheese and confectionersā sugar with an electric mixer until smooth.
- Add half of the Cool Whip (non-dairy whipped topping) and beat again with electric mixer.
- Gently fold the cake cubes into the cream cheese mixture.
- Stir until well mixed but donāt stir so hard that the cake cubes turn into crumbs!
- Ā Spread half of the angel food cake mixture into a trifle dish.
- Spoon one can of Lemon pie filling over top.
- Spread remaining angel food cake mixture on top of the first can of Lemon pie filling.
- Top with remaining can of Lemon pie filling.
- Spoon remaining whipped topping in center of the trifle dish leaving a one-to-two-inch border around the outside edge.
- Place lemon slices and maraschino cherries in the center of the whipped topping for garnish, if desired.
- Refrigerate at least 2 hours or until ready to serve.
- Serve with a large serving spoon.
Notes
Ā© Canāt Stay Out of the Kitchen
Nutrition
Everyone loved Lemon Angel Trifle!
This is a lovely dessert to take for company gatherings and potlucks.
Easy-Peasy!
Easy and delicious!
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