Lemon Pound Cake Fruit Trifle

For Father’s Day, we went over to my parents house for a barbecue. I was in charge of bringing dessert, and chose to make a trifle. I have a huge “slight” obsession with chocolate, so typically every dessert I make has chocolate in it, he-he  This time however, I was in the mood for a change and wanted to go for a more “summertime” type dessert! This one was put together in about 5 minutes, and the lemon custard in between each layer was SO tasty!! You can change up the fruit and make it how you prefer. I chose to use raspberry and blueberry in mine since my kids love them!!


1 can sweetened condensed milk
1 1/2 cups milk
2 packages instant lemon pudding (the small boxes)
1/2 cup sour cream
2 cups fresh Blueberries
2 cups fresh Raspberries
1 tbsp lemon juice
2 packages frozen pound cake, thawed and cubed (I used Sara Lee, you can even make a pound cake if you prefer)
8 oz whipped topping


In a large bowl, whisk together condensed milk, milk, and pudding for about 2 minutes. Fold in sour cream. Set aside. In a small bowl, mix the blueberries and raspberries with the lemon juice. In a trifle bowl, place 1/2 the cut up pound cake on bottom. Put 1/2 the fresh fruit on top of cake, followed by 1/2 the lemon custard. Continue pattern one more time, ending with the custard. Spread a layer of whipped topping on top of custard layer and if you have extra fruit, create a fun pattern on top!! Serve!!

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