Lemon-Raspberry Trifle

Ingredients and Weight:

• 1 (12-ounce) package lemon cake mix
• 3 cups fresh raspberries
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping, thawed

Preparation Time:

15 minutes

Cooking Time:

Time to bake the cake as per the package instructions

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Bake the lemon cake according to the package instructions. Let it cool completely.
2. Line a trifle dish or a large glass bowl with the cooled lemon cake.
3. Spread half of the raspberries evenly over the cake.
4. Top with half of the sweetened condensed milk.
5. Repeat layers.
6. Spread the whipped topping over the last layer of raspberries.
7. Refrigerate for at least 4 hours before serving.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 350
• Fat: 15g (23% DV)
• Saturated fat: 9g (45% DV)
• Cholesterol: 30mg (10% DV)
• Sodium: 180mg (8% DV)
• Carbohydrates: 45g (15% DV)
• Dietary fiber: 2g (8% DV)
• Sugar: 30g
• Protein: 5g

Dish Characteristics:

• Refreshing and tangy
• Creamy and sweet
• Layered and visually appealing

User Comments:

• "This is the best trifle I've ever had!"
• "The lemon and raspberry flavors are perfect together."
• "It's so easy to make and looks so impressive."
• "I love the creamy texture of the whipped topping."
• "This is a great dessert for any occasion."

Special Precautions and Tips:

• Use fresh raspberries for the best flavor and texture.
• If you don't have a trifle dish, you can use a large glass bowl.
• Be sure to refrigerate the trifle for at least 4 hours before serving to allow the flavors to blend.