Berry, Lemon and Doughnut Hole Trifle

Name: Berry, Lemon and Doughnut Hole Trifle
Prep time: 25 min
Total time: 25 min
Yield: 10 servings
Ingredients: 2 cups cold 2% milk; 1 package (3.4 ounces) instant lemon pudding mix; 1 carton (8 ounces) frozen whipped topping, thawed and divided; 16 to 32 plain doughnut holes; 3 cups fresh strawberries, halved; 2 cups fresh blueberries

Total Time Prep/Total Time: 25 min.

Yield 10 servings

Test Kitchen Approved

After my son called and said he was bringing home his college roommates, I was able to whip up this quick yet impressive dessert in only a few minutes. It's been a family favorite ever since. —Ellen Riley, Murfreesboro, Tennessee

Ingredients

2 cups cold 2% milk
1 package (3.4 ounces) instant lemon pudding mix
1 carton (8 ounces) frozen whipped topping, thawed and divided
16 to 32 plain doughnut holes
3 cups fresh strawberries, halved
2 cups fresh blueberries

Directions

Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2-1/2 cups whipped topping; set aside.
Place half the doughnut holes in a 3-qt. trifle bowl; spread half the pudding mixture over the top. Top pudding with half the strawberries and blueberries. Repeat layers. Top with remaining whipped topping. Chill until serving.

Nutrition Facts

1 cup: 250 calories, 11g fat (7g saturated fat), 6mg cholesterol, 250mg sodium, 33g carbohydrate (24g sugars, 2g fiber), 3g protein.

Recipe Creator