Lemon Raspberry Trifle Mason Jars

Imagine a hot summer day, the sun blazing, and you're craving something cool and refreshing. Enter Lemon Raspberry Trifle in Mason Jars! These delightful dessert jars offer a burst of sunshine with every spoonful, combining layers of fluffy angel food cake, creamy lemon pudding, and tangy raspberry preserves to create a dessert that's both zesty and sweet—perfect for staying cool.

Lemon Raspberry Trifle Mason Jars
Servings 12
Author Joshua Snyder
Prep time
25 Min
Cook time
45 Min
Inactive time
2 Hour
Total time
3 H & 10 M

Lemon Raspberry Trifle Mason Jars

Imagine a hot summer day, the sun blazing, and you're craving something cool and refreshing. Enter Lemon Raspberry Trifle in Mason Jars! These delightful desserts jars offer a burst of sunshine with every spoonful, combining layers of fluffy angel food cake, creamy lemon pudding, and tangy raspberry preserves to create a dessert that's both zesty and sweet—perfect for staying cool.

Ingredients

  • 1 prepared angel food cake, cubed
  • 4 oz cream cheese, softened
  • 1 cup Greek or plain yogurt
  • 2 cups milk (2% or whole)
  • 1 package (3.4 oz) instant lemon pudding mix
  • 2 teaspoons lemon zest
  • 1 jar (approximately 12 oz) raspberry preserves
  • 2 cups fresh raspberries
  • 2 tablespoons lemon juice
  • Whipped topping and additional raspberries
  • 12- 8oz mason jars

Instructions

Notes

  • You can make your own homemade whipped cream or use Cool Whip for convenience.
  • Add whipped topping just before serving for the best results.
  • Adjust the amount of raspberry preserves, swap berries, or add lemon curd for variety.
  • Use low-fat or fat-free yogurt and milk for a lighter version.
  • This recipe makes 12- 8 oz mason jars or 6- 16 oz mason jars. For 6- 16 oz mason jars, double the amount of cake cubes, pudding mixture, and raspberry preserves used in each layer.

Nutrition Facts

Calories

183.96

Fat (grams)

5.53 g

Sat. Fat (grams)

3.15 g

Carbs (grams)

30.09 g

Fiber (grams)

1.42 g

Net carbs

28.7 g

Sugar (grams)

12.99 g

Protein (grams)

4.63 g

Sodium (milligrams)

240.32 mg

Cholesterol (grams)

17.08 mg
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Directions

1. Prepare the angel food cake.  Follow the instructions on the box to bake the angel food cake. Let it cool completely, then cut it into 1” x 1” cubes. Set aside in a large bowl.

2. Make the pudding mixture.  In a large bowl, beat the softened cream cheese and yogurt together until smooth.

3. Add the milk, instant lemon pudding mix, and lemon zest. Mix until well combined. Refrigerate for about 5 minutes to let the pudding thicken.

4. Prepare the raspberries.  In a medium bowl, gently toss the fresh raspberries with the lemon juice. Set aside.

5. Assemble the trifles.  In each mason jar, start by adding a layer of angel food cake cubes, filling about 1/4 of the jar.

6. Pipe or spoon approximately 1/4 cup of the pudding mixture over the cake cubes.

7. Spoon in about 1 tablespoon of raspberry preserves over the pudding and add a few fresh raspberries on top.

8. Repeat the cake and pudding layers, filling the jars nearly to the top, and end with a final layer of the pudding mixture.

9. Chill in refrigerator.  Cover the jars and refrigerate for at least 2 hours before serving to allow the flavors to meld and the trifle to set.

10. Garnish and serve.  After chilling, garnish with whipped cream or Cool Whip and additional raspberries and lemon zest if desired. Serve chilled.