Fluffy angel food cake surrounded by whipped cream and fruit
Yield:
14 servings
Ingredients:
1 can (14 oz.) sweetened condensed milk
1 carton (8oz.) lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups whipped topping
1 angel food cake (10 inches) cut into 1-inch cubes
2 cups fresh strawberries
1/2 cup flaked coconut, toasted
Instructions:
1. In a bowl combine first four ingredients. Fold in whipped topping.
2. Place half the cake cubes in a trifle bowl or 2 qt. serving bowl. Top with half of the lemon mixture.
3. Repeat layers. Top with strawberries. Garnish with coconut. Store in refrigerator.
This recipe is from Tammy’s Recipes.
