Lemon Raspberry Trifle
This super quick dessert is oh-so-good and luscious.
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2 1/2 cups cold milk
2 (3.4-ounce) package lemon-flavor instant pudding and pie filling mix
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
Beat whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Set aside.
Combine milk and pudding mixes in another bowl; beat 2 minutes with whisk until smooth. Gently stir in whipped cream.
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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