"Hunger is the best sauce in the world."--Cervantes

Lemon Trifle Recipe

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This recipe for Lemon Trifle, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Kalonick
Added: Wednesday, September 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can (14 oz.) sweetened condensed milk
1 carton (8 oz.) lemon yogurt
1/3 cup lemon juice
2 tsp. grated lemon peel
2 cups whipped topping
1 angel food cake, cut into 1-inch cubes
2 cups fresh raspberries
1/2 cup flaked coconut, toasted

Directions:
Directions:
In a bowl, combine the first 4 ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl, or 2-quart serving bowl. Top with half of the lemon mixture, then remaining cake, followed by remaining lemon mixture. Top with raspberries. Garnish with coconut & mint.
(14 servings)

 

 

 

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