Yield: 8 servings
Lemon Pudding Trifle
Entertaining? This Lemon Pudding Trifle is guest-approved. Layers of fluffy and creamy lemon pudding, zesty lemon curd, and vanilla wafer cookies combine to create this tasty trifle. It’s a wonderful, no-bake dessert, served chilled making it an easy summer dessert for a hot day.
Ingredients
- 2 (3.4 oz) boxes instant lemon pudding
- 2 cups whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 ½ cups heavy whipping cream
- ⅓ cup powdered sugar
- 2 teaspoons vanilla extract
- 12 oz lemon curd
- 1 (11 oz) box vanilla wafers
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Instructions
- In a large mixing bowl, whisk together powdered pudding mix, milk, and condensed milk until smooth. Let sit for 3 minutes.
- In a separate large bowl, beat whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Fold whipped cream into pudding mix, until smooth.
- In a trifle bowl (or 8 individual mason jars) assemble pudding. First, lay 1/3 of vanilla wafers across bottom of bowl. Top with 1/3 of lemon curd, spreading it into an even layer. Cover with 1/3 of pudding mixture. Continue with 2 more layers, reserving a little lemon curd to use as garnish.
- Cover pudding and let it rest in refrigerator for at least 4 hours before serving. Can be made up to a day ahead.
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Nutrition
Serving: 1 serving, Calories: 780kcal, Carbohydrates: 112g, Protein: 10g, Fat: 33g, Saturated Fat: 19g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 75mg, Sodium: 505mg, Potassium: 353mg, Fiber: 1g, Sugar: 74g, Vitamin A: 887IU, Vitamin C: 2mg, Calcium: 247mg, Iron: 0.2mg