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Lemon Angel Trifle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 8 reviews
  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Description

This Lemon Angel Trifle is a delightful and refreshing no-bake dessert that combines airy angel food cake cubes with a creamy lemon and cream cheese mixture, layered perfectly with tangy lemon pie filling and topped with fluffy non-dairy whipped topping. Ideal for gatherings or a light summer treat, it’s easy to prepare and visually stunning whether served in a glass baking dish or elegantly layered in a trifle bowl.

Ingredients

Base

  • 16 oz. Angel Food Cake, cut into one-inch pieces

Cream Cheese Mixture

  • 8 oz. block cream cheese, softened
  • 1 cup powdered sugar (confectioners' sugar)
  • 8 oz. non-dairy whipped topping (half of 16 oz. carton, thawed)

Toppings

  • 42 oz. lemon pie filling (two 21-oz. cans)
  • 8 oz. non-dairy whipped topping (remaining half, thawed)
  • Fresh lemon slices (optional, for garnish)
  • Maraschino cherries (optional, for garnish)

Instructions

  1. Prepare Angel Food Cake: Cut the angel food cake into one-inch cubes and set aside. Handle gently to keep cubes intact.
  2. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with powdered sugar using an electric mixer until smooth and creamy.
  3. Add Whipped Topping: Add half of the thawed non-dairy whipped topping to the cream cheese mixture and beat again until blended thoroughly.
  4. Fold in Cake Cubes: Gently fold the cubed angel food cake into the cream cheese mixture, stirring carefully to avoid turning the cake into crumbs. Ensure the cubes are evenly coated.
  5. Layer in Dish: Option A - Glass Baking Dish: Spread the cake and cream cheese mixture evenly into an ungreased 9x13-inch glass baking dish.
  6. Add Lemon Pie Filling: Pour both cans of lemon pie filling evenly over the cake mixture.
  7. Top with Remaining Whipped Topping: Spread the remaining whipped topping on top in a large round mound.
  8. Garnish: Decorate with fresh lemon slices and maraschino cherries if desired. Rinse and pat cherries dry before using.
  9. Chill: Cover and refrigerate for at least two hours to set before slicing into squares and serving.
  10. Alternate Assembly - Trifle Dish: Spread half of the angel food cake mixture into the trifle dish.
  11. Layer Lemon Pie Filling: Spoon one can of lemon pie filling over the first cake layer.
  12. Add Remaining Cake Mixture: Spread the remaining angel food cake mixture on top of the lemon pie filling layer.
  13. Top with Second Lemon Pie Filling: Spoon the remaining can of lemon pie filling over the second cake mixture layer.
  14. Apply Whipped Topping: Place the remaining whipped topping in the center of the trifle dish, leaving about a one-to-two-inch border around the edge.
  15. Garnish and Chill: Decorate with lemon slices and maraschino cherries on the whipped topping, then refrigerate for at least two hours before serving with a large serving spoon.

Notes

  • This dessert contains no baking; it is assembled and chilled to set.
  • Use non-dairy whipped topping to keep the dessert light and suitable for those avoiding dairy.
  • Be gentle when folding the cake to maintain its airy texture and avoid crumbling.
  • For best flavor and texture, refrigerate the assembled dessert for at least two hours before serving.
  • Optional garnishes add color and brightness but can be omitted for a simpler presentation.
  • Angel Food Cake is traditionally gluten-free, but double-check packaging if gluten sensitivity is a concern.

Find it online: https://meallora.com/lemon-angel-trifle-recipe/