Shelly's Recipe

Tangy Lemon Trifles

Category: Trifles

2 (10-ounce) jars lemon curd
1 (16-ounce) container frozen nondairy whipped topping, thawed
1 (15-ounce) prepared angel food cake, torn into 1-inch pieces
2 cups sliced fresh strawberries
Garnish: nondairy whipped topping, fresh strawberries


In a medium bowl, combine lemon curd and whipped topping. Evenly layer lemon mixture, angel food cake, and strawberries into individual serving dishes as desired. Cover and chill until ready to serve. Garnish with whipped topping and strawberries, if desired.
Makes 8 - 10 servings