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Quick Lemon-Berry Trifle

4.7 (47)
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video by: kraft
Lemon pudding, fresh berries and crunchy NILLA Wafers come together to create a showstopping dessert with just 15 minutes of prep.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
16 servings, 1/2 cup each
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posted:9/24/2012
My go to summer dessert. So refreshing and delicious.
posted:9/2/2011
i am really happy about makeing this i bet it's good what do you think
posted:7/7/2011
Super fast to fix and delicious flavor! My husband who usually doesn't care much for fruity desserts loved this one! The lemon really brings out the flavor of the berries!
posted:7/4/2011
Made this 4th of July weekend. I used vanilla pudding instead of lemon, fresh, sweetened whipped cream instead of Cool Whip and pound cake instead of the cookies. Layered the ingredients in individual serving dishes. It makes a very "patriotic" looking dessert and it is delicious! Will make it again. Thanks!
posted:4/12/2011
Delicious - brought this to work today and my coworkers all requested the recipe. Low cal and a work of art - what more could you want!
posted:9/10/2010
This recipe was simple and delicious. My grandbabies loved it! I did substitute French Vanilla pudding for the lemon flavor. It was very good!
posted:8/3/2010
I made this 4th of July and it was a big hit and taste was terrific!
posted:5/18/2010
This was really good, I only made a half batch because we only had 4 people and I really needed more, They all loved it. Will make again.
posted:7/21/2009
I used one lemon pudding and one sugar-free cheesecake pudding and it was plenty of lemon flavor. I also used reduced fat NILLA wafers and sugar free Cool Whip. It was really easy and good. I took it to a family reunion and it was well received. It also kept well for a few days. My husband liked it better the second day.
posted:7/6/2009
I substituted cheesecake-flavored pudding, and used lemon-flavored wafers instead of the Nilla wafers. That gave it a crisp, but subtle, lemon flavor. Together with the cheesecake and berries, it was out of this world! Thanks for such an easy and impressive recipe.
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