About a week ago, I posted a picture of this delicious lemon trifle on my Twitter (subtle, I know) and after having a taste, I knew that I had to share the recipe for a number of reasons. 1). It’s totally Instagram-worthy. 2). It’s incredibly light and flavorful. 3). It’s easy, but it looks complicated.
A trifle, in case you didn’t know, is essentially a dessert that consists of two or three alternating layers. Most of them consist of fruit and spongecake, so recipe sort of takes a twist on the classic, as it is made of pudding and cookies. Trifles are typically served in large glass dishes, but if you don’t have one you can definitely use a commonplace bowl.
Although I made this dish out of sheer boredom, I strongly recommend whipping it up for a party or a large group. It’s best served fresh and it makes quite a few servings. The leftovers, however, do fare well. You can scoop the contents into a sealed container and refrigerate them for several days.
Believe it or not, this recipe only calls for three ingredients:
- 3 boxes lemon instant pudding
- 3 containers Cool Whip
- 1 box vanilla wafers
- In a large bowl, prepare instant pudding. Follow directions on box.
- Gather dish for your trifle, Cool Whip, and vanilla wafers.
- In your trifle dish, place a layer of lemon pudding. Cover with layer of Cool Whip and then add a layer of vanilla wafers.
- Repeat process until trifle dish is filled.
- Using your remaining Cool Whip and a spoon, create large dollops on the top of the trifle. Adorn with broken pieces of vanilla wafers.
* Note: The wafers do absorb the pudding and the Cool Whip. Personally, I like the cookies soggy; they have a good flavor. However, if you don’t, it’s best to serve the dish directly upon completion.
Have you ever made a trifle before?