Description

This cool and refreshing berry dessert is always a big hit at every summer cookout.

Ingredients

This list of ingredients is for a bubble batch. See additional comments below for single or double batches and additional information.. If desired you could use fat free cream cheese, yogurt and milk. 5-6 cups fresh strawberries, sliced (I use two (16 oz tubs), set aside 1 cup (reserved from the six cups) of the sliced berries for a puree and a few to garnish with. 2 tablespoons of apple, white grape, lemon juice.or water 8 ounces of ⅓ fat free cream cheese, softened 2 cup fat-free vanilla yogurt 4 cups 1% fat milk 2 (3.4 oz) instant lemon pudding 1 store bought 12 ounce angel food cake, sliced and cut into 1 inch cubes 1 store bought 11.5 ounce pound cake, sliced and cut into 1 inch cubes

Instructions

Add the 1 cup of sliced strawberries and 2 tablespoon juice to a b;ander and puree, set aside. Slice the angel food and pound cake into 1 inch slices and then cubes and gently toss together, set aside. In a large bowl or your stand up mixer bowl, add the cream cheese and the yogurt and beat until incorporated, slowly add the milk and beat until smooth, set aside. Using a minimum 6 quart Trifle bowl add about a ⅓ of the angel food/pound cake then sprinkle with ⅓ of the puree and a ⅓ of the pudding sauce. Repeat for another 2 layers (or until all cake/puree/pudding sauce is used). Cover and refrigerate for a minimum of 2 hours or overnight if desired. If desired, garnish with the reserved strawberries and whipped cream/cool whip.

Serves

12 - 14

Additional Information

If you want a single batch cut all ingredient measurement in half and use a 3 quart Trifle bowl. If desired when making a single batch use one 12 oz angel food cake or one 11.5 oz pound cake or (half of each). If desired you could also use all angle food cake or pound cake. If desired, use raspberries or blueberries instead or strawberries.

Strawberry Lemon Trifle