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Lemon-Ginger Trifle with Apricots

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Betty Crocker Kitchens
Updated May 18, 2016
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Dive in to a serve-yourself dessert full of cake, lemony-ginger custard and fresh fruit.

Lemon-Ginger Trifle with Apricots

  • Prep Time 30 min
  • Total 6 hr 30 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/4 cups water
  • 1 teaspoon grated lemon peel
  • 1/4 cup lemon juice
  • 2 teaspoons margarine or spread
  • 1 1/2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger
  • 2 cups Cool Whip fat-free frozen whipped topping, thawed (from 8-ounce container)
  • 8 cups 1-inch cubes angel food cake
  • 6 large apricots, thinly sliced

Instructions

  • Step 
    1
    In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in lemon peel, lemon juice, margarine and gingerroot. Press plastic wrap or waxed paper onto surface. Refrigerate about 4 hours or until chilled.
  • Step 
    2
    In large bowl, gently stir sugar mixture into whipped topping.
  • Step 
    3
    In large clear glass bowl, place one-third of the cake cubes. Spread one-third of the lemon mixture over cake cubes. Top with one-third of the apricots. Repeat twice. Cover and refrigerate 2 hours but no longer than 8 hours.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Cholesterol
2mg
0%
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

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