Lemon Raspberry Trifle with Clebby's Infused Lemon Poundcake

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Clebby's Lemon Raspberry Trifle Ingredients

Here is everything you need :

For the cake:

1 package of Clebby’s Lemon Pound Cake Bake Mix

For Raspberry Compote:

1 pint of fresh raspberries
2 tbs of sugar
2 tbs of water
1 tsp of lemon juice

Other ingredients:

1 container of Cool Whip

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Clebby's Lemon Raspberry Trifle Steps

Mix and bake Clebby’s Lemon Poundcake according to the instructions on the box. While that bakes, we will prepare the compote and meringue.

In a saucepan, add in your fresh raspberries, sugar, water, and lemon juice. Turn the heat to medium and stir occasionally. Once boiling, reduce heat to low and simmer for 15 minutes. Smash up raspberries with the back of a spoon. Let sit to cool.

Open can of Lemon Pie Filling and transfer to a pipping bag.

Once your cake has cooled, cut the cake into small squares.

Assemble starting with a layer of cake, pipe a layer of lemon pie filling, spoon a small layer of raspberry compote, and top with Cool Whip. Repeat. Leave in fridge until ready to serve, Enjoy!

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Summary:

One of my go-to desserts for family functions or parties is a Trifle. It’s so easy to put together, it requires almost no cooking, and you can’t mess it up (unless you get the pages stuck together like that one episode of Friends...)! We’re going to infuse this recipe with Clebby’s Lemon Poundcake Mix as the cake base of our trifle. If you wanted to increase the cannabis dosage, we recommend throwing in a 10mg or 100mg Raspberry Lime Squier’s Elixir to the Raspberry Compote!

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