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Lemon Raspberry Trifle
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2 1/2 cups cold milk

2 (3.4-ounce) package lemon-flavor instant pudding and pie filling mix

2 cups Land O Lakes® Heavy Whipping Cream

1 (10.75-ounce) frozen prepared pound cake, thawed, cut into 1-inch cubes

3 cups fresh raspberries

Aerosol whipped cream, if desired

How to make

  1. STEP 1

    Beat whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Set aside.

  2. STEP 2

    Combine milk and pudding mixes in another bowl; beat 2 minutes with whisk until smooth. Gently stir in whipped cream.

  3. STEP 3

    Arrange 1/3 cake cubes onto bottom of 2 1/2- to 3-quart trifle bowl; top with 1/3 pudding mixture and 1/3 raspberries. Repeat layers, arranging berries decoratively on top layer. Garnish with additional whipped cream around edges of bowl, if desired.

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