LEMON RASPBERRY TRIFLE DESSERT (EASY NO-BAKE SHOWSTOPPER FOR A CROWD)
This Lemon Raspberry Trifle is a stunning no-bake layered dessert made with fluffy cake, creamy lemon filling, fresh raspberries, and whipped cream. A refreshing crowd-pleaser perfect for parties, holidays, and summer gatherings.
Equipment
- Large trifle bowl or glass dish
- Mixing bowls
- Electric mixer
- Spatula
Ingredients
Cake Layer:
- 1 cake angel food cake or pound cake cubed
Lemon Cream Layer:
- 8 oz cream cheese softened
- 2 boxes lemon pudding mix
- 3 cups cold milk
- 2 cups whipped topping
Fruit Layer:
- 3 cups fresh raspberries
- 1 tablespoon lemon zest
Optional Garnish:
- extra whipped cream
- mint leaves
Instructions
Make Lemon Cream:
- Beat cream cheese until smooth. In another bowl, whisk pudding mix with cold milk until thick. Fold pudding and whipped topping into cream cheese mixture.
Start Layering:
- In a trifle bowl, add a layer of cubed cake at the bottom.
Add Cream:
- Spread a layer of lemon cream mixture over the cake.
Add Berries:
- Sprinkle a layer of fresh raspberries and lemon zest.
Repeat Layers:
- Repeat layers until ingredients are used, finishing with lemon cream on top.
Chill:
- Refrigerate for at least 3 hours before serving.
Serve:
- Garnish with whipped cream, raspberries, and mint leaves before serving.
Notes
- Best when chilled overnight for clean layers.
- Use fresh raspberries for best texture.
- Angel food cake keeps it light and fluffy.