1 package (3.4 ounces) instant lemon pudding mix (I used sugar free)
2 cups milk (I used skim)
1 half-pint container heavy whipping cream
1 tablespoon granulated sugar
Lemon Angel Food Cupcakes (you can leave them out or substitute any angel food cake)
a medium to large bowl, mix instant pudding mix and milk; stir
thoroughly and set aside. In another medium-sized bowl, beat heavy
whipping cream and sugar on medium to high speed (with an electric
mixer) until stiff peaks form. Working in thirds, gently fold whipped
cream into pudding mixture until thoroughly combined. If necessary,
whip combined mixture again until thickened.
assemble the trifle, layer the mousse, berries, and cake. Get creative
and make it pretty. We used mini trifle dishes, you can make one big
one if you wish.