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5 from 1 vote

Easy Lemon Raspberry Trifle

This super easy to make Lemon Raspberry Trifle is simple enough for everyday, and is a showstopping dessert for company!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 364kcal

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  • 2 cups raspberries
  • 1-1/2 cups seedless raspberry preserves
  • 8 ounce whipped topping, non-dairy, thawed
  • 1 box instant lemon pudding, 4 servings
  • 1-3/4 cups milk
  • 12 ounce shortbread cookies, about 20 cookies


  • In a small saucepan, heat the jar of raspberry preserves to just boiling. Turn heat to low, then add the pint of raspberries, reserving a few for garnish. Cook for 2-3 minutes on low heat just until the raspberries soften. Remove from heat and set aside to cool.
  • In a small bowl, combine the pudding mix and milk. Stir until smooth and thickened. Set aside.
  • In the bottom of a trifle dish or glass bowl, layer 1/2 of the shortbread cookies, breaking apart to make a single layer. Reserve 3 cookies for garnish. Then layer 1/2 of the pudding, whipped topping and raspberry mixture. Reserve about 1/4 cup for garnish. Repeat the layering.
  • Garnish the top of the trifle with reserved raspberry preserves, fresh raspberries and shortbread cookies.
  • Refrigerate for at least an hour before serving to allow the cookies to soften. Enjoy!


Calories: 364kcal | Carbohydrates: 63g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 232mg | Potassium: 157mg | Fiber: 2g | Sugar: 32g | Vitamin A: 103IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 1mg

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

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