Limoncello Trifle
Yield: 1 serving
Community Recipe from
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
Ingredients
- 40 ounce(s) vanilla pound cake store pound
- 8 ounce(s) mascarpone cheese
- 10 ounce(s) lemon curd
- 8 ounce(s) vanilla instant pudding cups
- 2/3 cup(s) limoncello well chilled
- 2 1/2 cup(s) frozen whipped topping thawed
- lemon zest garnish
Preparation
- Cut pound cake into bite size pieces to yield 6 cups. Reserve remaining cake for another use. Place half of cake cubes in a 2 1/2 qt trifle bowl.
- Combine cheese, lemon curd and vanilla pudding, stirring well.
- Drizzle 1/3 cup limoncello over cake in bowl. Spoon 1 1//4 cups lemon curd mixture over cake. Top with 1 cup whipped topping. Repeat layers once, ending with remaining 1 1/2 cups whipped topping. Chill.
September 2012
This recipe is a personal recipe added by yprice57 and has not been tested or endorsed by MyRecipes.
Limoncello Trifle Recipe at a Glance
- COURSE: Cakes/Frostings
More Recipes for Main Dishes
-
Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy