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–+ servings

Lemon Refrigerator Cake

Cubed angel food cake is layered with lemon curd, creamy lemon pudding and yogurt, then finished with whipped topping and chilled.
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Prep Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 317 kcal

Ingredients
  

  • 1 large angel food cake, baked
  • 1 3.5 oz package instant lemon pudding mix
  • 2 cups milk
  • 12 oz vanilla or lemon yogurt
  • 11 oz jar lemon curd
  • 1 12 oz tub cool whip, thawed

Instructions
 

  • Cut angel food cake into small cubes and arrange in an even layer in a 9x13-inch baking dish. Set aside.
  • In a large bowl, whisk together the lemon pudding mix and cold milk until slightly thickened. Fold in the yogurt until smooth.
  • Drizzle the lemon curd evenly over the cubed cake.
  • Pour the pudding-yogurt mixture over the lemon curd and gently spread it into an even layer.
  • Spread the thawed cool whip over the top of the pudding layer.
  • Cover the dish tightly and refrigerate for at least 3 hours before serving.

Notes

Try adding fresh lemon zest or a few sliced strawberries on top for a pop of color and extra flavor.

Nutrition

Serving: 1servingsCalories: 317kcalCarbohydrates: 58gProtein: 4.6gFat: 8.8gSaturated Fat: 3.3gCholesterol: 12mgSodium: 250mgFiber: 0.5gSugar: 42g