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- 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
- 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.
This recipe is a personal recipe added by yprice57 and has not been tested or endorsed by MyRecipes.
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Limoncello Trifle Recipe at a Glance
- COURSE: Cakes/Frostings