Lemon Raspberry Trifle

Ingredients

Simple Syrup:

¾ Cup Water

1 Cup White Sugar

¼ Cup Lemon Juice

1 Large Lemon, Zested

Trifle:

3 (6 Ounce) Containers Fresh Raspberries

1 (8 Ounce) Container Frozen Whipped Topping (Such As Cool Whip®), Thawed

5 Tablespoons Lemon Curd

4 Cups Prepared French Vanilla Pudding

1 (16 Ounce) Prepared Pound (FREEZER OK) Cake, Cut Into Cubes

Directions

Step 1 Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.

Step 2 Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.

Step 3 Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.

Step 4 In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.