1box lemon cake mix(plus additional ingredients on the box)
1package lemon Jello(3 ounces)
2cupsheavy whipping cream
Optional lemon peel for garnish
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.
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.**