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Source: Taste of Home Cookbook

Lemon Trifle
This is a wonderful treat anytime of year. While it's light enough for summertime, it always makes a big splash during the winter holidays, when trifle is traditionally served.
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Serves: 14
Prep Time: 5 minutes
Cook Time: none
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1 can 14-ounce can sweetened condensed milk
1 8-ounce carton lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon zest
1 Angel Food Cake, (10 inches), cut into 1-inch cubes or 2 cups Whipped topping
2 cups fresh raspberries
1/2 cup flaked coconut, toasted
fresh mint, optional

In a bowl, combine the condensed milk, yogurt, lemon juice and lemon zest. Fold in the whipped topping. Put half of the cake cubes in a trifle bowl or 2-quart serving dish.

Top with half of the lemon mixture. Repeat the layers. Top with raspberries. Garnish with coconut and mint, if desired.

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