Lemon Pudding Trifle


  • 2 containers raspberries (about 4 cups)
  • ½ cup sugar
  • 2 4-serving size package lemon flavor JELL-O instant pudding and pie filling mix
  • 4 cups cold milk
  • 2 8-ounce packages cool whip whipped cream topping
  • 1 sponge cake, cut into small cubes


  1. In a medium saucepan, combine raspberries and sugar, reserve a few raspberries for garnish. Cook over low heat until raspberries start to break down and get jammy, about 8 to 10 minutes. Transfer to a small bowl to cool.
  2. In a large bowl, mix the pudding mix and milk together. Whisk for 2 minutes and let set in refrigerator 5 minutes. In individual glasses, layer the lemon pudding, raspberries puree, cake pieces, and Cool Whip. Repeat and top with a dollop of whipped cream.