1box lemon cake mix(plus additional ingredients on the box)
2tablespoonslemon zest(divided)
1package lemon Jello(3 ounces)
2cupsboiling water
1cuppowdered sugar
2cupsheavy whipping cream
12ouncesCool Whipthawed
Optional lemon peel for garnish
Instructions
Prepare lemon cake according to box directions adding in 1 tablespoon lemon zest to cake batter. Bake and cool completely.
In a mixer bowl, combine Jello, boiling water and powdered sugar. Stir until completely dissolved.
Refrigerate the mixture for 1 hour or until syrupy.
Once syrupy, mix in cream. Beat until cream slightly mounds. Beat in 8 ounces Cool Whip and then stir in 1 tablespoon of lemon zest.
Cut the cake in small cubes before assembling the trifle. Start with adding a layer of cake cubes at the bottom of trifle dish. Next add a layer of lemon cream.
Continue layering cake and cream then top with with remaining Cool Whip. Top my lemon trifle with a twist of lemon peel.
Refrigerate until ready to serve.
Notes
The calories shown are based on the recipe serving 20, with 1 serving being 1/20 of the trifle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**