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Lemon Cream:1 can (300 mL) Eagle Brand® Sweetened Condensed Milk2 cups (500 mL) thick plain yogurt1/4 cup (50 mL) lemon juice1 tbsp (15 mL) lemon rind1 tsp (5 mL) vanilla extract1 (450g) prepared Marble or Golden Pound Cake, cubed1 cup (250 mL) Smucker’s® Wildberry Jam, divided
1. Lemon Cream: Combine all ingredients in a medium sized bowl. Set aside 5 minutes. 2. Place 1/4 of cake cubes in the bottom of a 10 cup (2.5L) glass trifle bowl. Cover with 1/4 cup (50 mL) jam, followed by 1/4 of the lemon cream mixture. Continue layering, ending with lemon cream. Garnish with additional jam if desired. Chill for at least 2 hours. Serve.
WILDBERRY TRIFLE
add whipped cream before serving
A good recipe for Christmas Truffle
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