Lemon Angel Trifle
You'll fall in love with this lovely lemony dessert after the first bite. Lemon Angel Trifle is light, refreshing, and oh, so delicious. This easy 5-ingredient recipe can be whipped up in 10 minutes. It's perfect for company dinners and special occasions. Every amazing bite will have you swooning.
Equipment
- 1 large trifle dish or a 9x13" 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 confectioners’ 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 don’t stir so hard that the cake cubes turn into crumbs!
- Spread mixture evenly into an ungreased 9x13” 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.
- 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 confectioners’ 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 don’t stir so hard that the cake cubes turn into crumbs!
- 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
NOTE: You will not need all of the remaining 8-oz. in the Cool Whip container for the final topping.
NOTE: You can use any kind of pie filling for this recipe as long as both cans are the same thing. I’ve tried blueberry, peach, raspberry, strawberry, Key Lime, apricot, blackberry and other flavors. Any kind of pie filling will work, just use garnishes that coincide with whatever fruit pie filling you use: fresh strawberries with strawberry pie filling, fresh blueberries with blueberry pie filling, etc.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 300kcalCarbohydrates: 60gProtein: 5gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 16mgSodium: 479mgPotassium: 114mgFiber: 0.1gSugar: 47gVitamin A: 30IUCalcium: 100mgIron: 0.1mg
Tried this recipe?Let us know how it was!