19 Crazy Good Trifle Recipes for Summer

Top 10 Lemon Desserts

35 Best Lemon Dessert Recipes of All Time

48 Vintage Recipes for Lemony Desserts

26 Creamy Lemon Desserts We Love

How to Make Gluten-Free Lemon Cake

48 Lemon Potluck Desserts Perfect for a Crowd

30 Irresistible Lemon Cake Ideas

How to Make Lemon-Frosted Fruit Bars from the 1940s

How to Make the Perfect Lemon Bundt Cake

19 Easy No-Bake Lemon Desserts

Our Easiest, Most Refreshing No-Bake Lemon Pie Recipe

35 Sweet and Savory Recipes Using Lemon

How to Make Soft and Chewy Lemon Cookies

I Made Ree Drummond’s Lemon Bread Pudding Recipe and Yes, It's Ridiculously Good

Here's Everything You Need to Know About Trifles

This Lemonade Recipe Is Just Like Grandma's

We Made This Sunday Pie Recipe from 1968 and It Took Us to Lemony Heaven

I Made Ina Garten's Lemon Bars and They're Like Sunshine in a Square

TEST KITCHEN APPROVED

Lemon Delight Trifle

Name: Lemon Delight Trifle
Prep time: 30 min
Total time: 30 min
Yield: 12 servings (1 cup each)
Ingredients: 3-1/2 cups cold 2% milk; 2 packages (3.4 ounces each) instant lemon pudding mix; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 1/2 cup confectioners' sugar; 1 carton (12 ounces) frozen whipped topping, thawed, divided; 1 package (12 to 14 ounces) lemon cream-filled sandwich cookies, crushed

TEST KITCHEN APPROVED

25 Reviews

Total Time:Prep: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Kimberly Wallace

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

I like to serve this lemony treat is a trifle bowl. If you don't have one, a glass 13-in. x 9-in. dish will also work well. —Kim Wallace, Dennison, Ohio

TEST KITCHEN APPROVED

Lemon Delight Trifle

25 Reviews Add your review

Yield:12 servings (1 cup each)

Prep:30 min

Save Saved Saving email print

Ingredients

3-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 package (12 to 14 ounces) lemon cream-filled sandwich cookies, crushed

Text Ingredients

Shop Recipe

Directions

1
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.

2
In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended.
3
Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture.
4
Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.