Mom's Lemon Meringue Trifle
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|1/2 cuplow-sugar orange marmalade|
|2 tablespoonslemon juice|
|2 ozinstant sugar-free, fat-free lemon pudding mix|
|2 1/2 cupsmilk|
|1 tablespoongrated lemon zest|
|2 cupsfat-free whipped topping; thawed|
|1 angel food cake; angel food cake, cut into 1-inch pieces|
|6 tablespoonsbutter; at room temperature|
|2 cupsmarshmallow fluff|
|1 cupconfectioners' sugar|
Mom's Lemon Meringue Trifle Preparation
Heat marmalade until just melted. Stir in lemon juice.
In a large bowl, whisk together pudding mixes with milk until smooth. Fold in zest. Then whipped topping. Place half of cake pieces in bottom of a 14-cup trifle bowl. Brush cake with half of marmalade mix. Then spoon in half of pudding mix, repeat with remaining cake, marmalade and pudding.
In a bowl, with mixer on med-high speed, beat butter until smooth. Add fluff and confectioners' sugar. Beat until smooth and stiff. Drop by spoonfuls over pudding. Refrigerate at least 2 hours.
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