Dive in to a serve-yourself dessert full of cake, lemony-ginger custard and fresh fruit.
Lemon-Ginger Trifle with Apricots
- Prep Time 30 min
- Total 6 hr 30 min
- Servings 8
- Ingredients 11
Ingredients
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups water
- 1 teaspoon grated lemon peel
- 1/4 cup lemon juice
- 2 teaspoons margarine or spread
- 1 1/2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger
- 2 cups Cool Whip fat-free frozen whipped topping, thawed (from 8-ounce container)
- 8 cups 1-inch cubes angel food cake
- 6 large apricots, thinly sliced
Instructions
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Step1In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in lemon peel, lemon juice, margarine and gingerroot. Press plastic wrap or waxed paper onto surface. Refrigerate about 4 hours or until chilled.
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Step2In large bowl, gently stir sugar mixture into whipped topping.
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Step3In large clear glass bowl, place one-third of the cake cubes. Spread one-third of the lemon mixture over cake cubes. Top with one-third of the apricots. Repeat twice. Cover and refrigerate 2 hours but no longer than 8 hours.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Cholesterol
- 2mg
- 0%
% Daily Value*:
- Vitamin A
- 4%
- 4%
Exchanges:
FreeTips from the Betty Crocker Kitchens
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