An easy summer dessert with lemon pudding, raspberries, cream, and cake!
1 lemon cake (9×13, any recipe)
4 cups of lemon pudding
3–4 cups of whipped cream, sweetened if you desire
About 4 cups of raspberries
About 1/2 cup of sugar.
Wash the raspberries. Cut your cake into cubes, whip your cream, and make your pudding.
For the raspberry syrup: use about half the strawberries (1-2 cups) and about 1/2 cup of sugar (or to taste), and blend them.
Then start layering in a medium size bowl or trifle dish. Start with the pudding, then add cake cubes so they can soak in the pudding. Add the fruit and whipped cream. To make it look pretty, stick the outer-edge row of to the glass in a nice line, alternating raspberries and cake cubes. Continue layering until all the ingredients are gone, finishing with whip cream on top. Refrigerate for at least 2 hours. Enjoy!