INGREDIENTS

1 Lemon Lovers Pound Cake, cut into 1-inch cubes
	 {Or, Lemon Burst Buttermilk Cake)
½ cup granulated sugar
½ cup fresh lemon juice
1 (2.7 oz) box Dream Whip
3 cup very cold whole milk, divided 
2 (3.4 oz) boxes instant lemon pudding mix
16 oz frozen whipped topping OR
	4 cups fresh sweetened whipped cream

INSTRUCTIONS

In a small saucepan over medium-high heat the granulated sugar and lemon juice together. Stir until the sugar is completely dissolved then set aside to cool.

In the bowl of a stand mixer whip together the Dream Whip [The box contains 2 envelopes use both] and 2 cups of cold whole milk. Whip for 5 minutes or until soft peaks form.

Add both packages of lemon pudding and the remaining 1 cup of whole milk. Whip for 2-3 minutes until thickened.

To assemble, Divide the cubed cake in half. Begin with a layer of cubed cake on the bottom of the trifle bowl. 

Brush with ½ of the lemon syrup. 

Add a layer of lemon cream and ½ of the whipped cream. 

Repeat with cake, brush with lemon syrup, lemon cream ending with whipped cream.

Chill thoroughly for at least 4 hours prior to serving.

NOTES
A bakery lemon or vanilla pound cake may be substituted, if desired.