Raspberry Lemon Trifle


  • 1 (4-serving size) box vanilla instant pudding mix
  • 1 cup milk
  • 1 (10 oz.) jar Dickinson's® Lemon Curd
  • 1 (10-inch) prepared angel food cake
  • 1 (10 oz.) jar Dickinson's® Cascade Mountain™ Pure Red Raspberry Preserves
  • 1 (8 oz.) container frozen whipped topping, thawed
  • Raspberries, fresh or frozen


  1. MIX pudding with milk in medium bowl. Fold in lemon curd. Tear cake into small pieces. Put a layer of cake pieces (about 1/3 of pieces) on the bottom of a trifle dish or deep dish glass bowl.
  2. SOFTEN fruit spread with a spoon or knife, then spoon about 1/3 of it on top of the first layer of cake, then top with 1/3 of the curd mixture and 1/3 whipped topping. Repeat layering until all of the cake is used up.
  3. REFRIGERATE 2 hours. Garnish with raspberries.
Raspberry Lemon Trifle