Lemon Berry Trifle
16oz angel food cake
8oz frozen whipped topping, thawed
1 cup vanilla yogurt
1/2 cup lemon curd
1-2 cups fresh berries (strawberries, blueberries, raspberries, blackberries)
Cut angel food cake in to 1-2 inch cubes. Place in the bottom of a trifle dish.
Combine thawed whipped topping with yogurt and lemon curd. Mix well until the lemon curd is completely incorporated into the yogurt mixture. Spread evenly over the angel food cake.
Top with fresh berries and a dollop of whipped cream. Garnish with lemon peel to show that it's a lemon-y trifle.