Tipsy, Tropical Trifle

Total Time: 32 mins Preparation Time: 25 mins Cook Time: 7 mins

Ingredients

• Servings: 12
• 3 tablespoons lemon zest
• 1/2 cup fresh lemon juice (4 to 6 lemons)
• 1 cup sugar
• 6 tablespoons butter
• 3 eggs, lightly beaten
• 1 egg yolk, lightly beaten
• 1 (5 ounce) package instant vanilla pudding
• 1 cup instant powdered milk
• 3 cups water
• 1/2 cup wine, like a sweet german gewurztraminer
• 1/2 cup chopped dried apricot
• 11 ounces angel food cake, store bought
• 1/2 cup toasted crushed cashews
• 1/2 cup toasted coconut
• 2 bananas, sliced
• 1 (16 ounce) container cool whip

Recipe

• 1 for curd.
• 2 in a microwave safe dish, combine lemon zest, lemon juice, and sugar.
• 3 heat to dissolve sugar whisking after a minute.
• 4 add butter and stir until it has melted and combined.
• 5 remove from heat and cool to room temperature.
• 6 beat eggs into cooled lemon mixture until well blended.
• 7 return to microwave oven and cook over medium-low, whisking ever minute, about 5 minutes or until mixture thickens and coats spoon.
• 8 cool.
• 9 softening apricots.
• 10 add wine to apricots for one hour then remove from wine.
• 11 pour the wine into a glass filled with ice for your self to enjoy while making trifle.
• 12 for pudding.
• 13 mix the pudding ingredients together whisk till smooth set aside.
• 14 assembly.
• 15 in a trifle bowl place half of the angel food cake follow with 1/2 of the lemon curd, pudding, apricots, bananas, 1/3 coconut, cashews and cool whip.
• 16 repeat with second layer.
• 17 top with 1/3 of cool whip garnish with rest of cashews a coconut.
• 18 refrigerate till ready to eat.