What does someone bring to a potluck that is in the middle of a camping trip in the middle of summer? This one took me a while to figure out. I needed something I could keep in a cooler for a few days, make with no electricity, and most importantly, be a welcomed treat at the end of a +90° degree day. I found this lemon-strawberry trifle which met all of my requirements.
This was easy to transport, keep the ingredients I needed to stay cool, and put together with minimal supplies. It is a light and refreshing dessert which is perfect for the hot days of summer. I originally found this recipe on momontimeout.com and it is beautifully presented in an actual trifle dish.
Ingredients:
- 2 3.4 ounce Instant Lemon Pudding Mix
- 2 1/2 cups Almond Breeze Unsweetened Vanilla Milk
- 16 ounces or more of Whipped Topping
- 2/3 cup Lemon Curd
- 14 ounces Angel Food Cake
- 2 pounds fresh Strawberries
Cooking:
1. Whisk pudding & milk together then fold 8 ounces of whipped topping into mixture
2. Cut Angel Food Cake into bite-size pieces and slice strawberries
3. Combine whipped topping and lemon curd by folding lemon curd into topping
4. Layer by alternating the cake, topping and strawberries using more whipped topping where needed
5. Garnish with a lemon slice if desired it's a big hit usually and let's people know what to expect when taking a bite
6. Chill until you are ready to serve
7. Enjoy!
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