This easy, no bake trifle bowl dessert is loaded with fresh strawberries, lemon pudding and angel food cake. This dessert recipe is sure to be the highlight of any party or dessert table. This trifle bowl dessert is layer after beautiful layer of flavor, in a no bake, versatile, and gorgeous dessert recipe.
The layers for this dessert recipe are simple angel food cake, fresh strawberries, lemon pudding, and a whipped topping. The lemon pudding layer of this trifle bowl dessert is simple to make and features instant lemon pudding whisked together with some Almond Breeze Vanilla almond milk, the unsweetened kind.

The vanilla almond milk adds a nice flavor that goes perfectly with the lemon pudding. If you can’t find lemon, you can always use instead instant vanilla pudding, and it will taste just as good. You’ll want to prepare the pudding first so it has a chance to chill for a bit before you begin the trifle assembly.

Once you’ve got that in the fridge, you can slice up the strawberries, and cut the angel food cake into bite sized pieces. Then fold in the lemon curd with the whipped topping.


If you are not a fan of the lemon curd, you can leave it out. The lemon curd provides a nice tartness that compliments the sweetness of the fresh strawberries and cake in this trifle bowl dessert.


2 3.4 oz instant lemon pudding mix
2½ cups Almond Breeze unsweetened vanilla almondmilk
16 oz whipped topping, thawed
2 lbs strawberries, sliced
2/3 cup lemon curd
14 oz Angel food cake


Whisk lemon pudding mixes and almondmilk together for two minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.

Cut angel food cake into small, bite sized pieces. Set aside.

In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.

Layer half of the angel food cake in the bottom or a large bowl or trifle dish.

Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.

Repeat layers.

Garnish with fresh strawberries and lemon slices if desired.

Keep refrigerated until ready to serve.

From: allrecipes