Page 146 - 2019TOHCookbook

KAHLER | DEDHAM, MA | SERVES 14
I’m sad to say this is my final year as a UMass parent, although I’ll always be one at heart. With that in mind, I’m going to share my signature summer recipe that is sure to be enjoyed while making fun memories with your students while they’re home.
INGREDIENTS
1 16 oz. frozen lb. cake 2 lemons
1 1⁄2 cups milk
8 oz. sour cream
8 oz. frozen whipped topping, thawed, divided
2 packages (3.4 oz. each) lemon instant pudding and pie filling
1 package frozen raspberries
1 square (1 oz.) white chocolate for baking or white chocolate chips
INSTRUCTIONS
1. Cut pound cake into 1-inch cubes; place in colander. Zest 1 lemon; set zest aside. Juice same lemon. Sprinkle lemon juice over pound cake cubes, toss gently.
2. In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
3. To assemble trifle, place 1⁄3 of the cake cubes into bottom of 10-cup serving bowl. Top with 1⁄3 of the raspberries. Grate 1⁄4 of the chocolate over the raspberries. Top with 1⁄3 of the pudding mixture, spreading evenly. Repeat layers 2 more times.
4. Cut second lemon into slices and garnish trifle with rest of whipped topping, lemon slices and remaining chocolate. Enjoy!
134
LEMON RASPBERRY TRIFLE