LadyHawk108
12-29-2001, 07:05 PM
1 package prepared angel food cake or 1 already made angel food cake
1 14 oz. can sweetened condensed milk
2 tsp. grated lemon rind
1/3 c. fresh lemon juice
1 8 oz. carton lemon nonfat yogurt
1 8 oz. container frozen whipped topping, thawed and divided
1 c. sliced fresh strawberries
1 c. fresh blueberries or blackberries
1 c. fresh raspberries
1/2 c. coconut, lightly toasted
Cut or pull cake into bite sized pieces and set aside. Combine condensed milk and next 3 ingredients. Fold in 2 c. whipped topping, and set aside. Place 1/3 of cake pieces in bottom of 4 qt trifle bowl; top with 1/3 lemon mixture. Top with strawberries. Repeat layers twice, using remaining cake pieces, lemon mixture, blueberries, and raspberries. Spread remaining whipped topping over raspberries; sprinkle with toasted coconut. Cover and chill 8 hours.
1 14 oz. can sweetened condensed milk
2 tsp. grated lemon rind
1/3 c. fresh lemon juice
1 8 oz. carton lemon nonfat yogurt
1 8 oz. container frozen whipped topping, thawed and divided
1 c. sliced fresh strawberries
1 c. fresh blueberries or blackberries
1 c. fresh raspberries
1/2 c. coconut, lightly toasted
Cut or pull cake into bite sized pieces and set aside. Combine condensed milk and next 3 ingredients. Fold in 2 c. whipped topping, and set aside. Place 1/3 of cake pieces in bottom of 4 qt trifle bowl; top with 1/3 lemon mixture. Top with strawberries. Repeat layers twice, using remaining cake pieces, lemon mixture, blueberries, and raspberries. Spread remaining whipped topping over raspberries; sprinkle with toasted coconut. Cover and chill 8 hours.