Wildberry Trifle
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
-
LEMON CREAM
- 1 (300 ml) can eagle brand sweetened condensed milk
- 2 cups thick plain yogurt
- 1⁄4 cup lemon juice
- 1 tablespoon lemon rind
- 1 teaspoon vanilla extract
-
CAKE
- 1 lb cake, cubed (marbled or golden)
- 1 cup smucker's wildberry jam, divided
directions
- LEMON CREAM: Combine all ingredients in a medium sized bowl. Set aside 5 minutes.
- CAKE: Place 1/4 of cake cubes in the bottom of a 10-cup glass trifle bowl. Cover with 1/4 cup of the jam followed by 1/4 of the lemon cream mixture.
- Continue layering, ending with lemon cream.
- Garnish with additional jam if desired.
- Chill for at least 2 hours. Serve.
- TIPS: Try Wildberry jam to make a pattern on the top.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.