SUMMERTIME LEMONY TRIFLE

(PARFAIT)

Just the mention of something lemony gets my taste antennas working overtime! From the crisply sweet first sip of lemonade to the divine flavor of a lemon cake, I am always up for giving it a try.  I have found that there are seldom times when we need to back off the lemon flavor [just a bit], but pretty much lemon enhances whatever it touches.

So when I found this fantastic recipe for lemon trifle, I couldn't wait to share it with you. I had a bit of techo difficulty getting it to you, plus I lost the original post from Melissa Sperks [recipe author], but at last i made made it past most of the speed bumps.  And here we are!

Traditionally, trifles are done with lady fingers posted vertically around the clear glass dish (that is the trademark trifle look). So, in reality, this is actually a parfait (layered pudding), not a trifle. Either way, though, it is a classic and elegant dessert to take along, or serve to guests in your own home.  It is amazingly easy to put together, which makes it win-win for everybody.

I hope you will enjoy this recipe, soon, and let us know how much you loved it!

Thanks for dropping by.  Come back often; our door is always open and the coffee's always on. Until next recipe - rolling pins up!  💛

            

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OUTRAGEOUS LEMON LOVERS TRIFLE

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Author: Melissa Sperka

Serves: 12

INGREDIENTS

• 1 Lemon Lovers Pound Cake, cut into 1-inch cubes {Or, Lemon Burst Buttermilk Cake)
• ½ cup granulated sugar
• ½ cup fresh lemon juice
• 1 (2.7 oz) box Dream Whip
• 3 cup very cold whole milk, divided
• 2 (3.4 oz) boxes instant lemon pudding mix
• 16 oz frozen whipped topping OR 4 cups fresh sweetened whipped cream
   Coupons
• 2 Tbsp grated white chocolate
• Lemon slices and sprigs of fresh mint for garnishing

INSTRUCTIONS

1. In a small saucepan over medium-high heat the granulated sugar and lemon juice together. Stir until the sugar is completely dissolved then set aside to cool.
2. In the bowl of a stand mixer whip together the Dream Whip [The box contains 2 envelopes use both] and 2 cups of cold whole milk. Whip for 5 minutes or until soft peaks form.
3. Add both packages of lemon pudding and the remaining 1 cup of whole milk. Whip for 2-3 minutes until thickened.
4. To assemble, Divide the cubed cake in half. Begin with a layer of cubed cake on the bottom of the trifle bowl. Brush with ½ of the lemon syrup. Add a layer of lemon cream and ½ of the whipped cream. Repeat with cake, brush with lemon syrup, lemon cream ending with whipped cream.
5. Sprinkle the top with grated white chocolate and garnish with lemon slice and fresh mint if desired.
6. Chill thoroughly for at least 4 hours prior to serving.

NOTES

A bakery lemon or vanilla pound cake may be substituted, if desired.