Lemon Berry Trifle

There’s something about a simple, crowd-pleasing dessert that makes a house feel more like home, especially this time of year. Whether you’re hosting an open house, a backyard get-together, or just claiming a quiet evening on the patio, this lemon berry trifle delivers the kind of effortless charm we can get behind. It’s light, it’s fresh, and it looks like you tried harder than you did. 

Ingredients

• 1 – 14oz. can sweetened condensed milk
• 1 – 8oz. container lemon yogurt (most yogurts are only 6 oz. now so I use 1-1/2)
• 1/3 c. fresh lemon juice
• 2 tsp. grated lemon rind
• 1 – 8oz. container Cool Whip
• 1 – 10-inch Angel Food cake
• 2 cups fresh raspberries (can also use blackberries, blueberries, strawberries)
• Optional: fresh mint for garnish

In bowl, combine first four ingredients. Fold in Cool Whip. Cut cake into 1-inch cubes and place half of them in the trifle bowl. Top with half the lemon mixture and some of the fruit. Repeat layers. 

Serves about 12