Pucker up for this oh-so-sweet and easy lemon trifle

Homemade

Homemade is a Free Press series celebrating home cooking in Manitoba. Visit wfp.to/homemade to submit a recipe.

Lemon Trifle

Free Press Favourite submitted by Margaret McMillan

1 pkg lemon pie filling

1 large or 2 small store-bought angel food cakes

1 carton (473 ml) whipping cream

80 ml (1/3 cup) berry sugar

1/2 pkg gelatin powder

2 cans crushed pineapple, drained but retaining some liquid

1 can mandarin orange slices, drained; or your choice of garnish

Prepare lemon pie filling according to package directions; set aside to cool completely.

If garnishing with mandarin slices, drain the can and let fruit dry on a sheet of paper towel to remove excess moisture.

Whip the cream with the sugar and gelatin until stiff peaks form.

Divide the whipped cream evenly and set half aside in a separate bowl.

Fold half of the whipped cream into the pie filling and blend until smooth.

Tear the angel food cake into pieces and line the bottom of a large glass serving or trifle bowl. Pour one can of pineapple over the cake. Spread half of the lemon pie and whipped cream mixture over the pineapple.

Add a second layer of angel food cake and repeat layering with the remaining pineapple and lemon-whipped cream.

Spread the set-aside whipped cream over the top for a smooth white surface.

Garnish with mandarin orange slices or other edible festive decorations.

For best results, prepare and refrigerate 24 hours prior to serving.

eva.wasney@winnipegfreepress.com